Wash, dry, trim, and cut green beans crosswise into 1-inch pieces. Place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil over high heat.

Once the water is boiling, reduce to medium-low and simmer until beans are fork-tender, 1-2 minutes. Drain and set aside to cool slightly, about 5 minutes.

Meanwhile, peel and mince shallots. Divide between a small and a medium bowl. Set the small bowl aside for later use.

Add beef, eggs, bread crumbs, Worcestershire, and spices to the medium bowl with the shallot. Using your hands, mix well to combine. Use a ¼-cup measure to form the beef mixture into ½-inch thick fritters and place on a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add fritters and pan-fry until golden and cooked through, 4-5 minutes per side. Remove from heat.

Meanwhile, wash, dry, and pick mint leaves off the stems; discard stems and mince the leaves. Add to the small bowl with the shallot (reserving a small handful for serving).

Peel and mince garlic. Add to the bowl along with yogurt, mayo, water, dried dill, salt, and black pepper, then stir to combine the yogurt sauce.

To serve, divide fritters and green beans between plates or bowls. Drizzle with yogurt sauce and sprinkle with reserved mint. Enjoy!