Chickpea fritters with courgette salad

2 of 5-a-day calcium folate griddle cakes moroccan north african pancakes patties turkish veggie

N/A

Source

Ingredients

400g can chickpea , drained and rinsed

2 large eggs

3 tbsp full-fat milk

4 tbsp plain flour

1 tsp baking powder

bunch spring onions , ½ chopped, ½ sliced lengthways

4 tsp harissa

3 tbsp sunflower oil

2 courgettes , thinly sliced

200g pack feta cheese , crumbled

small bunch mint leaves

150ml pot natural yogurt , to serve

Method

Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.

Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.

Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.