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Wednesday, 30 November 2011

Chickpea Fritters

1 x 400g can chickpeas, rinsed and drained
2 eggs, lightly beaten
1/2 cup skim milk
3/4 cup self raising flour
1 tsp ground cumin
1 cup frozen corn kernels
4 green shallots, trimmed, thinly sliced
2 garlic cloves, crushed
2 tbs fresh flat leaf parsley
1 x 125g tub low fat tzatziki

  • Pulse chickpeas in a food processor until coarsely chopped. Add eggs and pulse, continuing to add milk, flour and cumin while pulsing. 
  • Fold in corn, shallots, garlic and parsley.
  • Lightly spray a large non-stick fry pan with oil and heat over medium-high heat. Using 1/4 cup mixture for each fritter, form 4 fritters in the pan. Cook for 2-3 mins  each side or until golden, risen and cooked through. 
  • Transfer to a plate and cover to keep warm. Repeat with remaining mix to make 12 fritters.

Serve warm or cold with salad and tzatziki. We just eat these on their own! Most times, I just leave out the shallots and parsley.

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