Corn, Zucchini and Chickpea Fritters
Serves: 4 (makes 12)
Prep time: 15 minutes
Cook time: 25 minutes
2 serves per portion
Recipe courtesy of Patsy Carrol, Chinchilla Branch
Ingredients:
- 400g chickpeas can, drained and rinsed
- ½ cup milk, reduced fat
- 2 eggs
- ¾ cup wholemeal flour, self-raising
- 1 large zucchini, grated with skin on
- 310g can corn kernels, drained and rinsed
- 2 tablespoons mint, chopped
- 3 spring onions, thinly sliced
- 3 tablespoons olive oil
Method:
- BLEND chickpeas in a food processor until roughly chopped.
- WHISK milk and eggs in a small bowl. Place flour in another bowl and slowly add milk mixture, whisking until smooth.
- STIR in chickpeas, zucchini, corn, mint and onion.
- HEAT tablespoon of oil in a frying pan over medium heat. Add ¼ cup of mixture to the pan and spread slightly with spatula. Repeat with rest of the mixture.
- COOK patties for 2-3 minutes each side or until golden and cooked through.
- OPTIONAL: serve with our tomato chutney recipe.
What's Great About It:
Legumes such as chickpeas count toward your vegetable intake but are also full of protein, making them a good meat substitute. Try adding chickpeas into your meals with recipes such as these classic corn fritters with a twist, the kids won’t even know they’re there!
