Chickpea Fritters
Serve these fritters with a simple tomato salsa for brunch, or bulk it out with sweet potato fries and salad for a substantial dinner
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 2 free-range medium eggs
- 400g tin chickpeas, drained
- 75g reduced-fat vegetarian feta, crumbled
- 125g Total Greek Yoghurt
- few sprigs mint, finely chopped
- 50g plain flour
- 1 small chilli, finely chopped
- spray oil
For the salad
- 1 red onion, very thinly sliced
- 2 oranges
- 1 courgette
- 1 carrot
- 100g watercress
- 1 tbsp extra virgin olive oil
- 2 tbsp Total Greek Yoghurt
Method
- 1
In a frying pan, heat the chickpeas for two minutes until dry and just starting to colour. Cool, then crush with a potato masher.
- 2
Mix together the chickpeas, eggs, yoghurt, feta, mint, flour and chilli, season well and leave for five minutes. Spray a pan with oil, then drop in tablespoonfuls of the batter, spacing them 3cm apart. Cook for two minutes each side until deep golden. Transfer to a warm plate and continue cooking in batches.
- 3
To make the salad, slice the orange into segments, cut the onions and add to the salad. Using a vegetable peeler, cut the courgette and carrot into long ribbons and add to the bowl along with the watercress. In a bowl, add the oil and yoghurt, season well and mix together. Drizzle over the salad and serve with the warm fritters.
PER SERVING: 13.7g FAT (Excluding extras)
Chickpea Fritters was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 free-range medium eggs
- 400g tin chickpeas, drained
- 75g reduced-fat vegetarian feta, crumbled
- 125g Total Greek Yoghurt
- few sprigs mint, finely chopped
- 50g plain flour
- 1 small chilli, finely chopped
- spray oil
For the salad
- 1 red onion, very thinly sliced
- 2 oranges
- 1 courgette
- 1 carrot
- 100g watercress
- 1 tbsp extra virgin olive oil
- 2 tbsp Total Greek Yoghurt
- 1
In a frying pan, heat the chickpeas for two minutes until dry and just starting to colour. Cool, then crush with a potato masher.
- 2
Mix together the chickpeas, eggs, yoghurt, feta, mint, flour and chilli, season well and leave for five minutes. Spray a pan with oil, then drop in tablespoonfuls of the batter, spacing them 3cm apart. Cook for two minutes each side until deep golden. Transfer to a warm plate and continue cooking in batches.
- 3
To make the salad, slice the orange into segments, cut the onions and add to the salad. Using a vegetable peeler, cut the courgette and carrot into long ribbons and add to the bowl along with the watercress. In a bowl, add the oil and yoghurt, season well and mix together. Drizzle over the salad and serve with the warm fritters.
PER SERVING: 13.7g FAT (Excluding extras)
Serve these fritters with a simple tomato salsa for brunch, or bulk it out with sweet potato fries and salad for a substantial dinner
Chickpea Fritters was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
