Chickpea fritters with vegetables

Author: Georgia Rickard

Photographer: Ian Wallace

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You’ll love these chickpea and vegetable fritters, so light and tasty, and quick and simple to make. They are low calorie and vegetarian. Cook small fritters as party finger food, or larger ones for a simple brunch or lunch.

Serves: 6

Time to make: 40 mins

Ingredients

More weights & measures

2 eggs

½ cup skim/skim milk

1 cup self-raising flour

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

400g can corn sweetcornXkernels, drained, rinsed

1 medium carrot, scrubbed, grated

4 spring onions, finely chopped

½ cup chopped fresh herbs such as parsley, chives, basil

spray oil, to grease

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Instructions

1 Place eggs and milk in a large mixing bowl and whisk until well combined. Sift flour into egg mixture, whisking to remove lumps.

2 Add chickpeas, vegetables and herbs. Mix well.

3 Spray a large frying pan with oil and place over a medium heat. Scoop ¼-cupfuls of batter into pan (to make 4 fritters). Cook for 3-4 minutes on each side until golden. Repeat with the remaining batter to make 12 fritters. Serve warm.

Variations

Make it gluten free: Use gluten-free self-raising flour.

Make it vegan: Use plant milk instead of dairy (see here for alternatives) and a vegan egg alternative (see here)

Check out some other great fritter recipes:

Corn and pumpkin fritters

Lentil and corn fritters

Green pea feta and mint fritters

Vege fritters with sweet chilli

Nutrition Info (per serve)

Calories 239cal

Kilojoules 1000kJ

Protein 10g

Total fat 7g

–Saturated fat 1g

Carbohydrates 30g

–Sugars 5g

Dietary fibre 6g

Sodium 270mg

Calcium 90mg

Iron 2mg

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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