Chickpea Fritters
Serves: 4
Ingredients:
For the fritters 125g TOTAL Greek Yoghurt400g canned chickpeas, drained well
75g reduced fat vegetarian feta, crumbled
50g plain flour
2 medium free-range eggs
1 small chilli, finely chopped
few sprigs of mint, finely chopped
spray oil
For the salad 2 tbsp Total Greek Yoghurt
2 oranges
1 red onion, very thinly sliced
1 courgette
1 carrot
1 tbsp extra virgin olive oil
100g watercress
method:
- In a small frying pan, heat the chickpeas for 2-3 minutes until dry and just starting to colour. Leave to cool, then crush with a potato masher.
- Mix together the crushed chickpeas, eggs, yoghurt, feta, mint, flour and chilli. Season well and leave for five minutes.
- Spray a large non-stick frying pan with oil, then drop in tablespoonfuls of the batter, spacing them 3-4 cm apart. Cook for 1-2 minutes per side until deep golden. Transfer to a warm plate, respray the pan with oil and continue cooking in batches.
- To make the salad, mix the onion with a large pinch of flaked salt in a bowl and leave for 10 minutes. Slice the top and bottom off each orange, cutting through just past the pith, place flat on a chopping board and slice off the peel from top to bottom following the shape of the orange. Holding the orange over a small bowl to catch any juice, slide the knife down the side of each membrane to remove the orange segments and add these to a salad bowl. Squeeze any remaining juice into the small bowl.
- Rinse the onion thoroughly under cold water before adding to the salad bowl. Using a vegetable peeler, cut the courgette and carrot into long ribbons and add to the salad bowl along with the watercress.
- In a small bowl add the oil and yoghurt, season well and mix together. Drizzle over the salad, toss well and serve
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