Corn, zucchini and chickpea fritters

Ingredients

• 400g can chickpeas, drained, rinsed
• 1/2 cup reduced-fat milk
• 2 eggs
• 3/4 cup self-raising flour
• 1 large zucchini, grated (see note)
• 310g can corn kernels, drained, rinsed
• 2 tablespoons chopped fresh mint leaves
• 3 green onions, thinly sliced
• Olive oil cooking spray
• Salad leaves and tomato chutney, to serve

Method

1. Process chickpeas until roughly chopped.
2. 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.
3. Spray a large frying pan with oil. Heat over medium-high heat. Add 1/4 cup mixture to pan. Spread slightly with a spatula. Repeat to make 3 more fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 12 fritters, spraying pan with oil between batches, if necessary. Serve with salad and chutney.

Notes

• Squeeze excess liquid from zucchini.

Source

Super Food Ideas – July 2009, Page 45
Recipe by Chrissy Freer

Nutritional information

This information is per serve.