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Chickpea fritters with courgette salad

Chickpea fritters with courgette salad

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Rating: 5 out of 5.26 ratings
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  • 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
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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

Recipe from Good Food magazine, April 2013

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Overall rating

Rating: 5 out of 5.26 ratings
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