Zucchini and Chickpea Fritters with Tomato and Avocado Salad
Its lovely to get away sometimes, catch up with friends who live far away, try new places….
Last weekend we went to Canberra to catch up with some friends we haven’t seen for a while. On the Sunday morning we got to try a lovely new cafe, The Palette Cafe, which is attached to the beautiful Beaver Galleries, in Deakin, ACT
This is what I chose for breakfast…
photo doesn’t do it justice!
Slightly spiced, super-tasty zucchini and chickpea fritters with tomato salad, avocado, yoghurt and a generous side of smoked salmon! YUMMO!
Because the zucchini and chickpea fritters were so delicious, I decided to try making them when we got home. They were quite different from chef Meg’s fritters, but still delicious
They made a delicious, light, quick and easy Sunday night dinner
This is my version…
- 1 egg
- 1 tablespoon milk
- ⅓ cup wholemeal flour
- ½ teaspoon baking powder
- ½ teaspoon curry powder
- ¼ teaspoon salt
- pepper
- ½ x 400 gram tin chickpeas
- 2 medium zucchinis, grated (1 cup packed)
- 1 spring onion, sliced
- 2 tablespoons parsley, finely chopped
- 1 tablespoon extra virgin olive oil
- ¼ cup Greek yoghurt
- 1 cup cherry tomatoes, halved
- ½ small cucumber, diced
- 1 ripe avocado, diced
- 1 tablespoon fresh dill, mint or coriander
- In a medium sized bowl, whisk the egg, add milk, then stir in flour, baking powder, curry powder, salt and pepper
- Add chickpeas to the bowl and using the back of a large spoon, squash about half of them, before adding grated zucchini, spring onion and parsley and mixing everything together
- Heat a large fry-pan over medium heat. When hot add a drizzle of oil, then using a dessert spoon, spoon mixture into the pan to make 6 even-sized fritters (depending on the size of your pan, you may need to do this in 2 batches)
- Cook for 3-4 minutes on either side, until lightly browned, then flip over and repeat on the other side
- Meanwhile, make the yoghurt sauce and tomato and avocado salad
- Yoghurt sauce: Depending on the thickness of your yoghurt, add up to 1 tablespoon of water. Stir to combine, then set aside
- Tomato and Avocado salad: Gently mix together cherry tomatoes and cucumber, then fold through avocado and fresh herbs. Set aside.
- When fritters are cooked, pile 3 on each plate, place tomato and avocado salad on the side and drizzle with yoghurt sauce
- Devour!
If you are in Canberra, or visit Canberra make sure you try out the Palette Cafe
They have a well-thought-through, inspired menu full of delicious options, and for those who love desserts, a most amazing array of home-made cakes. I can highly recommend the raspberry shortbread 🙂
We will certainly be back! Mmmmm…
