Veggie & chickpea fritters
Packed with veggies, these tasty meat-free Veggie & chickpea fritters only take 30 minutes to make.
TOTAL TIME 30 minutes | MAKES 16
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
METHOD
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 fritters are browned lightly both sides and cooked through.
SERVE with tomato chutney and mixed salad leaves.
FOOD TEAM TIP: These fritters are delicious eaten warm or cold. Cooked fritters can be frozen, layered between sheets of baking paper, in a container, for up to 3 months.
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.
Did you make these Veggie & chickpea fritters? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Spinach ricotta gnocchi
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.
