Step 1

Place beans in a large bowl and mash, keeping some texture. Add eggs and stir until well combined. Stir through carrot, capsicum, shallot, coriander, lime zest, cumin and flour. Season.

Step 2

Spray a large non-stick frying pan with oil and heat over medium-high heat. Add 4 x 1/4-cups of mixture and cook fritters for 2–3 minutes each side or until golden and cooked through. Repeat with remaining batter, spraying with a little of the remaining oil as necessary.

Step 3

Meanwhile, combine avocado, tomatoes, lime juice, paprika and extra coriander. Serve fritters topped with the salsa and baby spinach leaves.