The combination of lemon zest, mint and chilli bring these simple fritters to life.
About this Recipe
Enjoy for brunch or mid-week dinners, served with poached eggs and a salad.
4 servings (makes 12 fritters)
Step by Step Instructions
- 400g courgettes (zucchini)
- 400g can chickpeas, rinsed & drained
- 50g gluten-free flour e.g. quinoa or cornflour
- 1/2 tsp baking powder
- 4 spring onions, finely chopped
- 1 red chilli, deseeded and chopped
- Zest of 1 lemon (then cut into wedges to serve)
- 2 eggs, lightly beaten
- 3 tbsp shredded mint leaves
- 3 tbsp coconut oil
- 300g mixed cherry tomatoes, quartered
- 100g feta cheese, crumbled
Coarsely grate the courgettes with a box grater, or blitz for a few seconds in a food processor. Tip onto a clean, dry tea towel and wring out over a sink to remove as much water as possible.
Preheat the oven to its lowest setting, so you can keep the fritters warm as you make them in batches.
Crush the chickpeas in a large mixing bowl using a potato masher, or the back of a fork. Add the courgette, flour, baking powder, spring onions, red chilli, lemon zest, eggs and 2 tbsp of the shredded mint. Season and mix well.
Heat the coconut oil in a large frying pan over a medium heat, then add heaped tablespoons of the mixture, flattening and spreading them out well. Fry for 2-3 minutes on each side, flipping over when golden. Put the cooked fritter onto a plate lined with baking paper and keep warm in the oven while you finish cooking the rest.
Combine the tomatoes and feta with the remaining mint and season with salt and pepper. Serve alongside the fritters with lemon wedges and extra mint leaves.
Chickpeas are a good source of soluble fibre, which is important for gut health, as well as vitamins and minerals that are required for healthy skin, hormone balance and energy production.
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