Chickpea Fritters

Name: Chickpea Fritters
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
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; [hd]For the salad[/hd]; 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

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

Serve these fritters with a simple tomato salsa for brunch, or bulk it out with sweet potato fries and salad for a substantial dinner

Ingredients
Method

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

[hd]For the salad[/hd]
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:

In a frying pan, heat the chickpeas for two minutes until dry and just starting to colour. Cool, then crush with a potato masher.
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.
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.

Print Recipe www.britishegg.co.uk