Vegetable and chickpea fritters

Name: Vegetable and chickpea fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 x 400g can chickpeas, rinsed, drained; 1 small (about 100g) carrot, peeled, coarsely grated; 1 baby fennel, ends trimmed, coarsely grated; 1 1/2 tbsp coarsely chopped fresh continental parsley; 1 tbsp plain flour; 1 egg, lightly whisked; Salt & freshly ground black pepper; 2 tsp vegetable oil; Fresh continental parsley, extra, to garnish

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $3.86 /serving

Author : Jane Charlton

quick healthy pan fry

Ingredients

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1 x 400 grams can chickpeas, rinsed, drained1 small (about 100 grams) carrot, peeled, coarsely grated1 baby fennel, ends trimmed, coarsely grated1 1/2 tbsp coarsely chopped fresh continental parsley1 tbsp plain flour1 egg, lightly whiskedSalt & freshly ground black pepper2 tsp vegetable oilFresh continental parsley, extra, to garnish

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Instructions

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Step 1

Place the chickpeas in a large bowl and use a potato masher or fork to coarsely mash. Add the carrot, fennel, parsley, flour and egg, and stir until well combined. Season with salt and pepper.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Spoon eight 60ml (1/4 cup) portions of batter around the edge of the pan and flatten slightly. Cook for 3-4 minutes each side or until golden brown and cooked through.

Step 3

Divide fritters among serving plates and garnish with the extra parsley. Serve immediately.