Leek & chickpea fritters with tzatziki

Name: Leek & chickpea fritters with tzatziki
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 leek, washed, thinly sliced; 1 x 400g can chickpeas, rinsed, drained; 2 eggs, lightly whisked; 1 1/2 tbsp plain flour; 1 1/2 tbsp chopped fresh continental parsley; Salt & freshly ground black pepper; 3 tsp olive oil; 1 x 200g container tzatziki

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $6.96 /serving

Author : Jane Charlton

budget friendly chickpeas family friendly

Ingredients

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1 leek, washed, thinly sliced1 x 400 grams can chickpeas, rinsed, drained2 eggs, lightly whisked1 1/2 tbsp plain flour1 1/2 tbsp chopped fresh continental parsleySalt & freshly ground black pepper3 tsp olive oil1 x 200 grams container tzatziki

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Instructions

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Step 1

Place leek in a bowl and cover with boiling water. Set aside for 1-2 minutes or until soft. Drain well. Place chickpeas in a bowl and use a fork to roughly mash. Add leek, eggs, flour and 1 tablespoon of parsley and stir until well combined. Season to taste.

Step 2

Heat oil in a non-stick frying pan over medium high heat. To cook 4 fritters at a time, place four 60ml (1/4-cup) quantities of batter around edge of the pan, allowing room for spreading. Cook for 2-3 minutes or until golden underneath. Turn and cook for a further 2-3 minutes. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 fritters.

Step 3

To serve, place 3 fritters on each plate and top with tzatziki. Sprinkle with remaining parsley.