CHICKPEA FRITTERS WITH COURGETTE SALAD

Chickpea fritters with courgette salad image

Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad

Provided by Lucy Netherton

Time 30m

Number Of Ingredients 12

Ingredients

400g can chickpea , drained and rinsed
2 large eggs
3 tbsp full-fat milk
4 tbsp plain flour
1 tsp baking powder
bunch spring onions , ½ chopped, ½ sliced lengthways
4 tsp harissa
3 tbsp sunflower oil
2 courgettes , thinly sliced
200g pack feta cheese , crumbled
small bunch mint leaves
150ml pot natural yogurt , to serve

Steps:

Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.8 milligram of sodium