Recipe

Vegetable and chickpea fritters

Feb 28, 2011 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Vegetable and chickpea fritters
  • 1 1/2 cup (225g) chickpea (besan) flour
  • 1 large zucchini (150g), grated coarsely
  • 1 large brown onion (200g), grated coarsely
  • 1 large carrot (180g), grated coarsely
  • 3/4 cup (120g) frozen peas and corn mix
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon garam marsala
  • 1/2 teaspoon baking powder
  • 1/4 cup (60ml) water
  • 1/4 cup coarsely chopped fresh coriander
  • vegetable oil for shallow frying
  • 3/4 cup (210g) yoghurt

Method

Vegetable and chickpea fritters
  • 1
    Combine flour, vegetables, garlic, spices, baking powder and water in medium bowl.
  • 2
    Remove some of the vegetable mixture for toddler; shape into two or three fritters.
  • 3
    Mix coriander into remaining vegetable mixture. Shape mixture into 16 fritters.
  • 4
    Shallow-fry fritters, in batches, until browned and cooked through. Drain fritters on absorbent paper.
  • 5
    Place toddler's fritters, topped with a little of the yoghurt in a small bowl.
  • 6
    Season remaining fritters to taste; serve with yoghurt or dipping sauce.

Notes

A green salad would go well with these fritters. Your hand is the best "implement" for mixing the fritter ingredients together. This is a last minute recipe, it's not suitable to freeze at any stage.

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