Chickpea Fritters

Chickpea Fritters (1)

These chickpea fritters are cheap to make, vegetable based and easy to assemble.

Chickpea and Sweet Potato Cakes

Ingredients

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

Method

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

 

Corn, Zucchini and Chickpea Fritters

Ingredients

400 g chickpeas, drained and rinsed

½ cup reduced fat milk

2 eggs

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.

Method

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.