Packed with veggies, these tasty meat-free Veggie & chickpea fritters only take 30 minutes to make.
Veggie & chickpea fritters
Ingredients
- 400 g canned chickpeas, drained and rinsed
- ¾ self-raising flour
- ½ cup milk
- 2 eggs
- 1 cup frozen, corn and pepper mix, thawed
- 2 spring onions, thinly sliced
- 1 (90 g) baby marrow, grated
- 1 (70 g) carrot , grated
- ½ cup grated cheddar
- 2 tbsp chopped fresh mint
Instructions
Blend or process chickpeas until chopped coarsely.
Sift flour into a bowl and stir milk and eggs together in a bowl. Make a well in the centre of the flour and pour in the milk mixture, stir until smooth. Stir in chickpeas, pea, corn and peppers mix, onion, baby marrow, carrot, cheddar and mint. Season well to taste.
Drop 1/4 cup batter for each fritter, in batches, into a heated oiled large frying pan (allow room for mixture to spread). Cook over medium heat, about 5 minutes or until fritter are browned lightly both sides and cooked through.
Serve with tomato chutney and mixed salad leaves.
ALSO SEE: Cinnamon pumpkin fritters with caramel sauce
Cinnamon pumpkin fritters with caramel sauce
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.