Crispy Butternut and Pinto Bean Fritters with Smoked Paprika Aioli

Preheat the oven to 200C (400F). Peel and cube the butternut squash into 2cm pieces, toss with 1 tbsp sunflower oil and spread on a baking sheet in a single layer.

Roast for 25-28 minutes, turning once halfway, until tender and caramelized at the edges. Let cool for 10 minutes.

In a small bowl, combine the mayonnaise, smoked paprika, grated garlic clove, juice of half the lemon, and a pinch of salt. Whisk vigorously for 1 minute until smooth and vibrant. Set aside.

Finely dice the yellow onion and mince the 2 garlic cloves for the fritters.

In a large bowl, mash the roasted butternut squash with a fork, leaving some texture. Add the pinto beans and mash lightly until mostly smooth with some bean pieces remaining.

Fold in the diced onion, minced garlic, egg, breadcrumbs, chopped parsley, 1 tsp salt, and black pepper. Mix thoroughly until cohesive. If the mixture feels wet, add 1-2 tbsp more breadcrumbs.

Divide the mixture into 8 equal portions (about 80g each). Shape each into a firm patty roughly 7cm wide and 1.5cm thick. Place on a parchment-lined plate.

Heat 3 tbsp sunflower oil in a large non-stick skillet over medium heat. The oil should shimmer and flow easily when the pan is tilted, about 1-2 minutes.

Add 4 fritters to the pan without crowding. Fry for 4-5 minutes per side, pressing gently with a spatula, until deeply golden and crisp at the edges. Transfer to a wire rack.

Add remaining 1 tbsp oil to the pan and repeat with the last 4 fritters. If any fritters look pale after 4 minutes per side, give them an extra 1-2 minutes.

Arrange the fritters on a warm serving platter. Drizzle generously with the smoked paprika aioli and garnish with a light dusting of smoked paprika and fresh parsley leaves. Serve immediately with lemon wedges on the side.