Corn Zucchini and Chickpea Fritter

31 Aug Corn Zucchini and Chickpea Fritter

Try these tasty fritters for breakfast or lunch for the family or make a batch and freeze them and use as needed

Ingredients

380g canned chickpeas

320g zucchini

35g spring onions

20g fresh mint

280g canned corn

250ml soy milk

1 egg whole

1 egg white

60g rice flour

Drain and wash the chickpeas and blend until a rough paste. In a separate bowl add the eggs, egg whites and whisk. Them add the soy milk and keep whisking. Add rice flour and baking powder and whisk in. Add the chickpea mixture and stir in with whisk. Grate the zucchini into the mixture, add the drained corn, mint and spring onions. Season to taste. In a pan or electric fry pan spray with rice bran oil and spoon a ¼ cup mixture into the pan and cook for 2-3 minutes on medium heat until golden brown and flip cooking the other side the same. Put onto a plate to cool or serve straight away. Garnish with chopped tomatoes, avocado and coriander.

Serves 12