Tag Archives: gluten free fritters

Chickpea Fritters

Chickpea Fritters (1)

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

Chickpea and Sweet Potato Cakes


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


Corn, Zucchini and Chickpea Fritters


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.


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.


Potato and Chorizo Fritters

potato and chorizo fritters

Potato and Chorizo Fritters



500 g Carisma potatoes, peeled, grated and squeezed to remove liquid

100 g chorizo sausage finely chopped

1 tsp chopped rosemary

2 cloves garlic, chopped

1 egg, lightly whisked

2 tablespoons gluten free plain flour

Jar aioli




Combine potato, chorizo, rosemary, garlic, egg and flour. Season to taste.

Heat a large non-stick frypan over medium heat.  Cook ¼ cupfuls of mixture for 4 – 5 minutes, until golden.

Turn and cook other side for 3 – 4 minutes, until golden and crisp.


Serve with salad leaves and aioli.

(Coles December 2013 Magazine)

Corn and Bacon Fritters

Corn and Bacon Fritters


Fritters seem to have gone out of fashion, as have fish cakes.  I have fond memories of Corn Beef Fritters and Tuna Fish Cakes.  They were meals which helped stretch the family budget a little further and/or use left overs or small quantities of a meat or fish to feed a family of six.

These fritters are perfect for the gluten free lunch box or as a meal served with a salad.


Cooking oil spray

3 bacon rashes chopped

1 cup cooked gf spaghetti or gf elbows

400 g corn kernels, rinsed and drained

¼ cup cheddar cheese

2 eggs lightly beaten

½ cup milk

½ cup gluten free plain flour

Cooking oil


Heat non-stick frying pan on medium and spray with oil.  Cook bacon for 3 – 5 minutes or until crisp. Drain on paper towel.

Cut spaghetti into short lengths.  Place spaghetti, bacon, cheese, corn in bowl and mix to combine.

In another small bowl, mix together eggs, milk and flour.  Pour over corn mixture and mix to combine.

Heat oil in frying pan on medium heat.  Cook heaped tablespoons of fritter mixture in batches for 1 – 2 minutes each side or until golden.  Drain on paper towel.

Serve with a relish or chutney.

Another recipe from Coles.com.au



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