Vegetable and chickpea fritters

Cooking Vegetarian Vegetable and chickpea fritters

Golden-brown, low-fat chickpea fritters are perfect as a vegetarian starter or as part of the main meal.

Lables: Vegetarian Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place the chickpeas in a large bowl and use a potato masher or fork to coarsely mash. Add the carrot, fennel, parsley, flour and egg, and stir until well combined. Season with salt and pepper.
  2. Heat the oil in a large non-stick frying pan over medium-high heat. Spoon eight 60ml (1/4 cup) portions of batter around the edge of the pan and flatten slightly. Cook for 3-4 minutes each side or until golden brown and cooked through.
  3. Divide fritters among serving plates and garnish with the extra parsley. Serve immediately.

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1 x 400g can chickpeas, rinsed, drained
1 small carrot, peeled, coarsely grated
1 baby fennel, ends trimmed, coarsely grated
1 1/2 tbsp coarsely chopped fresh continental parsley
1 tbsp plain flour
1 egg, lightly whisked
Salt & freshly ground black pepper
2 tsp vegetable oil
Fresh continental parsley, extra, to garnish

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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