Name: Vegetable and chickpea fritters
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cup (225g) chickpea (besan) flour; 1 large zucchini (150g), grated coarsely; 1 large brown onion (200g), grated coarsely; 1 large carrot (180g), grated coarsely; 3/4 cup (120g) frozen peas and corn mix; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1 teaspoon garam marsala; 1/2 teaspoon baking powder; 1/4 cup (60ml) water; 1/4 cup coarsely chopped fresh coriander; vegetable oil for shallow frying; 3/4 cup (210g) yoghurt

Ingredients

1 1/2 cup (225g) chickpea (besan) flour

1 large zucchini (150g), grated coarsely

1 large brown onion (200g), grated coarsely

1 large carrot (180g), grated coarsely

3/4 cup (120g) frozen peas and corn mix

1 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon garam marsala

1/2 teaspoon baking powder

1/4 cup (60ml) water

1/4 cup coarsely chopped fresh coriander

vegetable oil for shallow frying

3/4 cup (210g) yoghurt

Method

1.Combine flour, vegetables, garlic, spices, baking powder and water in medium bowl.

2.Remove some of the vegetable mixture for toddler; shape into two or three fritters.

3.Mix coriander into remaining vegetable mixture. Shape mixture into 16 fritters.

4.Shallow-fry fritters, in batches, until browned and cooked through. Drain fritters on absorbent paper.

5.Place toddler’s fritters, topped with a little of the yoghurt in a small bowl.

6.Season remaining fritters to taste; serve with yoghurt or dipping sauce.

A green salad would go well with these fritters. Your hand is the best “implement” for mixing the fritter ingredients together. This is a last minute recipe, it’s not suitable to freeze at any stage.
Note

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Ingredients

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