Chickpea and chicken curry fritters with yoghurt raita

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 quantity Basic fritter mix (see tip)
  
• 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
  
• 150g lean cooked chicken, diced
  
• 1 cup grated courgettezucchiniX
  
• 1 tablespoon mild curry powder
  
• 4 spring onions, finely chopped
  
• 4 peppadew peppersbell peppersX, chopped
  
• 4 tablespoons fresh mint
  
• 2 teaspoons ginger purée
  
• zest of 1 lemon
  
• spray oil
  
• Raita
  
• 1 cup low-fat yoghurt
  
• 1 small cucumber, diced
  
• 2 cloves garlic, crushed
  
• 3 tablespoons chopped fresh mint
  
• Salad
  
• 4 radishes, sliced
  
• 4 cups rocketarugulaX
  
• 2 carrots, sliced or cut using a vegetable peeler

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Instructions

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1 Combine fritter ingredients.

2 Spray a non-stick pan with oil and place over a medium heat. Cook 2-3 fritters at a time for 2 minutes each side or until golden.

3 Mix raita ingredients. Mix salad ingredients. Top fritters with raita and serve with salad.

HFG tip

Watch our recipe video for step-by-step instructions on how to make Basic fritter mix.

Nutrition info (per serve)

Calories 488 cal

Kilojoules 2040 kJ

Total fat 10 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Nov 2015

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