Chickpea, veggie and mint fritters
Makes 12, serves 6 as a starter or 3-4 as a meal
Ingredients
1 400g tin chickpeas, drained
1 onion, peeled and quartered
2 cloves garlic
1 carrot, roughly chopped (no need to peel)
1 zucchini, chopped
Big handful of fresh mint, plus more to serve
50g plain flour (can use besan flour to make it gf)
1 egg
freshly ground salt and pepper
1 tbs olive oil plus 1/2 cup for frying
Put onion and garlic in tm and chop for 2 secs on spd 7. Add olive oil and cook for two minutes @ 100 degrees on spd 2.
Throw in drained chickpeas, carrot, zucchini and mint and blitz on turbo 2-3 times or until roughly chopped and coming together.
Add flour, salt and pepper, and egg and blitz again on turbo 1-2 times until you have a chunky batter.
Heat oil in a non stick pan over medium heat. Drop heaped tablespoons of the batter into the oil and flatten slightly. Cook for 3-4 minutes each side or until golden and cooked through.
Serve with tm yoghurt, sweet chilli sauce and scatter with mint leaves.
Great to throw together for unexpected guests, as a vegetarian / gluten free option, or for kids lunchboxes.
