Carrot and chickpea fritters
Fritters make a great lunch alongside a salad. I have added chickpeas to the normal vegetable fritters to increase the protein. With the eggs as well this will make a filling lunch. You can either fry these in a pan, bake in the oven or cook in an airy fryer. I give directions for all in the instructions.
ingredients
serves 2
3 large carrots, grated (320g)
2 spring onions, finely chopped
2 teaspoon ground cumin
1 teaspoon ground coriander
270g cooked chickpeas
2 tablespoon chickpea (gram) flour
2 eggs
salt and pepper to taste
To Serve
Salad
Tahini and yoghurt dressing. Just mix yoghurt with a little tahini and lemon juice.
method
prep time: 30 mins
Grate the carrot and squeeze out as much juice as you can.
Add all the ingredients to a bowl and mix well. Break up the chickpeas a little as you mix.
Form into little patties and place in the freezer for 5 mins to form.
To Cook:
Fry: Heat up a pan, add some olive oil and fry until lightly brown on both sides.
Bake: Add the patties to a baking tray and place in an oven heated to 200˚C for 10-15 minutes until lightly brown.
Air Fry: Place on some baking parchment on the rack and cook for 15 mins on 200˚C. Turn over after 10 minutes.
