Chickpea fritters with courgette salad
Chickpea fritters with courgette salad
Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad
- Prep: 10 mins
Cook: 20 mins - Serves 4
- Easy
Ingredients
- 400g can chickpeas, 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
Method
-
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.
-
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.
-
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.
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