Veggie Fritters

Recipe by Christine Bailey  MSc PGCE mBANT CNHC

I tried making these fritters for the first time this morning for breakfast and they were delicious! The author’s recipe includes an accompanying vegan yoghurt herb sauce, but I love all things spicy so served them with shop bought Thai sweet chilli dipping sauce.

Ingredients

110g tinned chickpeas or butterbeans, drained and rinsed

1 courgette (150g) grated

30g chickpea (gram) flour (buy in the ethnic aisle of supermarkets or from health food shops)

1tsp olive oil

0.5tsp ground cumin

1tbsp nutritional yeast flakes (buy from health food shops, try the Engevita brand)

0.25 red onion, finely chopped

1tbsp chopped fresh coriander

Sea salt and black pepper

Coconut oil, for frying (coconut oil is solid at room temperature, so you will find it sold in jars in most major supermarkets and also in health food shops)

Method

Put the chickpeas or butterbeans in a bowl and mash them thoroughly (I used a potato masher). Add the remaining ingredients and combine well together, then taste and adjust the seasoning.

Heat the coconut oil in a frying pan. Drop 2-3 spoonfuls of the mixture  into the pan and press down lightly to form little round fritters. Cook until the edges start to turn golden , then flip over and cook for a further 2 minutes or until cooked through.