Name: Vegetable and chickpea fritters
Cook time: 30 min
Total time: 30 min
Ingredients: 400 grams (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 3/4 cup (110g) wholemeal self-raising flour; 1/2 cup (125ml) milk; 2 eggs; 1 cup (160g) frozen peas, corn and capsicum mix, thawed; 2 green onions (scallions), sliced thinly; 1 small zucchini (90g), grated coarsely; 1 small carrot (70g), grated coarsely; 1/2 cup (60g) coarsely grated cheddar; 2 tablespoons coarsely chopped fresh mint leaves

Vegetable and chickpea fritters

Fabulously tasty and loaded with veggies, this handy fritter recipe is a perfect lunchbox-filler. You can also serve them with bacon and a lovely poached egg for more substantial meal.

Ingredients

400 grams (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

3/4 cup (110g) wholemeal self-raising flour

1/2 cup (125ml) milk

2 eggs

1 cup (160g) frozen peas, corn and capsicum mix, thawed

2 green onions (scallions), sliced thinly

1 small zucchini (90g), grated coarsely

1 small carrot (70g), grated coarsely

1/2 cup (60g) coarsely grated cheddar

2 tablespoons coarsely chopped fresh mint leaves

Method

1.Blend or process chickpeas until chopped coarsely.

2.Sift flour into medium bowl; add any husks from wheat to bowl. Make a well in centre of flour; stir in combined milk and eggs until smooth. Stir in chickpeas, pea, corn and capsicum mix, onion, zucchini, carrot, cheddar and mint; season.

3.Drop ¼ cup batter for each fritter, in batches, into a heated oiled large frying pan (allow room for mixture to spread). Cook, over medium heat, about 5 minutes or until fritters are browned lightly both sides and cooked through.

4.Serve with tomato chutney and mixed salad leaves.

These fritters are delicious eaten warm or cold. Cooked fritters can be frozen, layered between sheets of baking paper, in an airtight container, for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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