Chickpea and courgette fritters
Delicious and fibre-friendly, these fritters are easy to make for a tasty supper and are great served with a creamy feta dip and bright tomato salad.
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Servings
12 fritters
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Serves
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Ingredients
Equipment
- Box grater
- Potato masher or fork
- Colander
- Medium bowl
- Non-stick frying pan
- Spatula
- Kitchen paper
- Tea towel
- Spoon
- Knife
- Can opener
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Top tips
The fritters are best eaten soon after cooking but can be made in advance. If waiting only for a couple of hours, do not refrigerate and then warm through in a low oven.
Method
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Step 1
Coarsely grate the courgettes and sprinkle with the salt, stir and place in a colander over the sink to drain for 10 minutes. Tip into a clean tea towel, wrap up and squeeze out as much liquid as possible.
Step 2
Drain the chickpeas and put them in a bowl. Crush roughly with the potato masher or a fork.
Step 3
Finely slice the leek and add it to the dried courgettes; mix until evenly distributed. Add the beaten egg, flour and pepper and mix.
Step 4
Heat 2 tbsp oil in a non-stick pan and space out 4 spoonfuls of the fritter mixture. Use a spatula to flatten lightly and cook for 3 mins until golden and crispy on the bottom. Use the spatula to flip over the fritters and cook the other side. Remove and drain on kitchen paper. Carry on until all the mixture is used up, adding more oil if the pan gets dry.
