Zucchini and Chickpea Fritters with Tomato and Avocado Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
Makes 6 fritters
  • 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
  1. In a medium sized bowl, whisk the egg, add milk, then stir in flour, baking powder, curry powder, salt and pepper
  2. 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
  3. 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)
  4. Cook for 3-4 minutes on either side, until lightly browned, then flip over and repeat on the other side
  5. Meanwhile, make the yoghurt sauce and tomato and avocado salad
  6. Yoghurt sauce: Depending on the thickness of your yoghurt, add up to 1 tablespoon of water. Stir to combine, then set aside
  7. Tomato and Avocado salad: Gently mix together cherry tomatoes and cucumber, then fold through avocado and fresh herbs. Set aside.
  8. When fritters are cooked, pile 3 on each plate, place tomato and avocado salad on the side and drizzle with yoghurt sauce
  9. Devour!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/11/30/zucchini-and-chickpea-fritters-with-tomato-and-avocado-salad/