Chickpea fritters with courgette salad

Chickpea fritters with courgette salad

  • Rating: 5 out of 5.24 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal417
fat24g
saturates10g
carbs28g
sugars6g
fibre4g
protein20g
salt2.8g
Advertisement

Ingredients

Method

  • STEP 1

    Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.

  • STEP 2

    Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.

  • STEP 3

    Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.24 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content