Zucchini and Chickpea Fritters with Tomato and Avocado Salad
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 2
Makes 6 fritters
Ingredients
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
Instructions
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!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/11/30/zucchini-and-chickpea-fritters-with-tomato-and-avocado-salad/