Golden chickpea fritters with spring salad

These deliciously crispy fritters make it easy to up your veggie intake.

Serves: 6

Time to make: 40 mins

Ingredients

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2 eggs

½ cup reduced-fat milk

1 cup self-raising flour

400g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed

400g can corn sweetcornXkernels, drained, rinsed

1 carrot, scrubbed, grated

4 spring onions, finely chopped

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

Spring pea salad

200g snow peas and/or sugar snap peas

¾ cup edamame, thawed

4 cups mixed salad leaves

1/3 cup low-fat plain yoghurt

2 tablespoons reduced-fat mayonnaise

50g pecorino, shaved

Handful fresh mint leaves

Handful of toasted almonds, roughly chopped

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Instructions

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1 In a large mixing bowl, whisk eggs and milk until well combined. Sift flour into egg mixture and whisk again 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.

4 Meanwhile to make salad, in a bowl of boiling water, blanch peas for 4 minutes. Drain and plunge into ice-cold water to cool and help peas retain colour and crispness. In a small bowl, combine yoghurt and mayo. Divide leaves across 4 serving plates, top with peas, edamame and dressing. Garnish with pecorino, mint and almonds.

Nutrition Info (per serve)

Calories 385 cal

Kilojoules 1600 kJ

Protein 20 g

Total fat 12.5 g

Saturated fat 3 g

Carbohydrates 42 g

Sugar 11 g

Dietary fibre 10 g

Sodium 484 mg

Calcium 223 mg

Iron 1.6 mg

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.