Mixed veggie fritters with beetroot and pistachio hummus
- ¼ cup besan ( chickpeagarbanzoX flour)
- 2 eggs, whisked
- ½ cup skim milk
- ¹⁄³ cup shaved parmesan
- 2 teaspoons ground coriandercilantroX
- 300g can corn sweetcornXkernels, drained
- ½ cup shredded carrot
- 1 courgette, grated, excess liquid squeezed
- 2 tablespoons olive oil
- 425g can sliced beetrootbeetsX, drained
- 200g tub reduced-fat hummus
- 2 tablespoons pistachios, chopped
- 80g cos lettuce
- lemon wedges, to serve
1 Combine the flours in a large bowl. Add the egg and the milk and whisk until combined and smooth. Add the parmesan and ground coriander. Season. Stir to combine. Divide the batter into three equal portions. Place each portion of batter in a bowl. Add corn to one bowl, carrot to the second bowl and zucchini to the third bowl. Stir each portion to combine and create three separate fritter batters.
2 Heat a little of the oil in a large non-stick frying pan over medium heat. To cook four fritters, spoon heaped tablespoons (about ¼ cup each fritter — you get four fritters per batter) of corn batter, around edge of pan. Cook for 2 minutes, or until golden underneath. Turn fritter, flatten with a spatula, and cook for a further minute, or until browned and cooked through. Transfer to a plate lined with a paper towel to drain. Repeat with the remaining carrot and zucchini batters, topping up and reheating oil between batches if necessary, to make 12 fritters in total.
3 To make the hummus: Process beetroot and hummus in a small blender or food processor until combined and smooth. Spoon into a serving bowl. Sprinkle the hummus with pistachio.
4 Arrange the cos lettuce and the fritters on a large serving platter. Serve with beetroot dip and lemon.
Nutrition Info (per serve)
Total fat 25.0g
–Saturated fat 5.1g
Dietary fibre 10.0g
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