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Vegetable fritters (zucchini/corn)
Legumes such as chickpeas count toward your vegetable intake but are also full of protein, making them a good meat substitute. Try adding chickpeas into your meals with recipes such as these classic corn fritters with a twist, the kids won’t even know they’re there!
12
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 400g chickpeas can, drained and rinsed
- ½ cup milk, reduced fat
- 2 eggs
- ¾ cup wholemeal flour, self-raising
- 1 large zucchini, grated with skin on
- 310g can corn kernels, drained and rinsed
- 2 tablespoons mint, chopped
- 3 spring onions, thinly sliced
- 3 tablespoons olive oil
METHOD:
- BLEND chickpeas in a food processor until roughly chopped.
- WHISK milk and eggs in a small bowl. Place flour in another bowl and slowly add milk mixture, whisking until smooth.
- STIR in chickpeas, zucchini, corn, mint and onion.
- HEAT tablespoon of oil in a frying pan over medium heat. Add ¼ cup of mixture to the pan and spread slightly with spatula. Repeat with rest of the mixture.
- COOK patties for 2-3 minutes each side or until golden and cooked through.
- OPTIONAL: serve with our tomato chutney recipe.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
