Corn, zucchini and chickpea fritters
Recipe provided by Sanitarium
Serves 7
Ingredients
400g can chickpeas, drained
1 cup self-raising white flour
½ cup self-raising wholemeal flour
½ tsp salt
310g can corn kernels, drained
1 zucchini, grated
1 tbs chives
2 eggs, lightly beaten
1 cup So Good Almond Milk
2 tbs oil
Method
Place drained chickpeas in a food processor and process until roughly chopped.
Sift flours into a large bowl.
Add chickpeas, corn, zucchini and chives.
Combine eggs and Almond Milk together and add to flour mixture, stirring until just combined.
Heat oil in a large non-stick frypan over medium heat. Add ¼ cup of mixture, flatten slightly and cook 3-4 minutes each side until golden.
Notes:
A quick and healthy meal idea that combines fritters which are high in protein and low in fat with a full serving of veggies in each fritter. Serve with your favourite salsa and salad.