Courgette and Carrot Fritters

 

Serves: 2

Preparation: 15 minutes

Cooking Time: 15 minutes

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We love any kind of fritters, patties, burgers - all the same thing, really.

You can, of course, substitute the vegetables with any of your choice

and instead of chickpeas, you can use black eyed peas or even

cannellini beans.

Wheat panko can be substituted with Quinoa Flakes which work 

really well in this kind of recipe.

 

 

 

Ingredients

 

For the fritters:

 

• 1 cup chickpeas, peeled (you can use canned chickpeas)

• 1 good sized courgette, grated

• 1 large carrot, grated

• 2 eggs

• ½ cup whole wheat panko

• 2 teaspoons basil, chopped

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon pepper

• Olive oil

 

For garnish:

 

• Plain greek yogurt

• Green onion, diced

 

 

 

 

Method

 

1. Mash chickpeas with a fork in a large bowl. Set aside.

 

2. Grate zucchini and carrots. Place in a clean dish towel or cloth and squeeze out as much moisture as possible.

 

3. Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas, and stir until homogenous.

 

4. Heat olive oil in a large skillet on medium heat.

 

5. Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.

 

6. Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.

 

7. Serve with a dollop of plain greek yogurt and diced green onion.

 

8. Enjoy!