Step 2

Blend or process chickpeas until chopped coarsely.

Step 5

Sift flour and baking powder into medium bowl; add any husks from wheat to bowl. Make a well in centre of flour; stir in combined milk and eggs until smooth. Stir in chickpeas, pea and corn mix, capscicum, onion, zucchini, carrot, cheddar and mint; season well.

Step 8

Drop 1/4 cup batter for each fritter, in batches, into a heated oiled large frying pan (allow room for mixture to spread). Cook, over medium heat, about 5 minutes or until fritters are browned lightly both sides and cooked through.

Step 10

Tip: Cooked fritters can be frozen, layered between sheets of baking paper, in an airtight container, for up to 3 months.

Step 12

PER SERVE • Energy 1045Kj • Protein 11g • Total Fat 15g • Saturated Fat 5g • Carbohydrates 15g • Sugars 3g • Sodium 264mg

Step 14

Dietary and nutritional info supplied by NZ Nutrition Foundation