These chickpea fritters are cheap to make, vegetable based and easy to assemble.
500 g orange sweet potato, peeled, coarsely chopped
1 x 400 g chickpeas, rinsed and drained
1 brown onion, finely chopped
½ cup chopped fresh coriander
2 tablespoons finely grated parmesan
2 tablespoons gluten free plain flour
Extra finely grated parmesan cheese to coat
Olive oil spray
Mixed lettuce leaves to serve
Sweet chilli sauce to serve
Cook the sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain, return to pan and mash until smooth. Transfer to a bowl. Place in fridge for 30 minutes to cool.
Mash chickpeas or process chickpeas in another bowl.
Combine the chickpeas, onion, coriander, parmesan and flour to the sweet potato. Season with salt and pepper. Divide mixture into 10 portions and shape each into a patty.
Preheat oven to 180 C.
Line a baking tray with baking paper.
Place extra parmesan on a plate and press patties lightly into the parmesan to coat.
Place on the lined tray and spray patties with olive oil.
Bake in oven, turning once, for 30 minutes or until golden.
Serve with lettuce and sweet chilli sauce
400 g chickpeas, drained and rinsed
½ cup reduced fat milk
¾ cup gluten free self-raising flour
1 large zucchini, grated
310 g can corn kernals, drained and rinsed
2 tablespoons chopped mint leaves
3 green onions, thinly sliced
Olive oil cooking spray
Salad leaves and tomato chutney to serve.
Process chickpeas until roughly chopped. Whisk milk and eggs in a jug.
Place flour in a bowl. Gradually add milk mixture to flour, whisking until smooth.
Stir in chickpeas, zucchini, corn, mint and onion.
Spray a large frying pan with oil. Heat over medium-high heat.
Add ¼ cup mixture to pan. Spread slightly with a spatula. Repeat to make 3 more in the pan.
Cook for 2 – 3 minutes each side or until golden and cooked through. Transfer to a plate, cover and keep warm.
Repeat with remaining mixture to make 12 fritters.
Serve with salad and chutney.