
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 ΒΌ 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
Carbs | Protein | Fat |
21.00 | 6.00 | 2.00 |



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