Chickpea fritters with courgette salad
- Preparation and cooking time
- Serves 4
Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad
- 400g can chickpea , drained and rinsed
- 2 large eggs
- 3 tbsp full-fat milk
- 4 tbsp plain flour
- 1 tsp baking powder
- bunch spring onions , ½ chopped, ½ sliced lengthways
- 4 tsp harissa
- 3 tbsp sunflower oil
- 2 courgettes , thinly sliced
- 200g pack feta cheese , crumbled
- small bunch mint leaves
- 150ml pot natural yogurt , to serve
- 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.