Ingredients
-
400 g chickpeas (drained and rinsed)
-
1/2 cup reduced-fat milk
-
2 eggs
-
1 zucchini (large grated and squeeze out excess liquid)
-
310 g corn kernels (drained and rinsed)
-
2 tablespoons mint leaves (fresh, chopped)
-
3 green onions (scallions, thinly sliced)
-
olive oil flavored cooking spray
-
3/4 cup self-raising flour
Instructions
- In a food processor roughly chop chickpeas.
- Whisk milk and eggs in a jug.
- Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
- Stir in chickpeas, zucchini, corn, mint and onion.
- Spray a large frying pan with oil and heat over medium-high heat.
- Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
- Cook for 2 to 3 minutes each side or until golden and cooked through.
- Transfer to a plate and cover to keep warm.
- Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
- Serve with salad and chutney.