Chickpea and vege fritters
Serves:
6
Time to make:
40 mins
Total cost:
$6.00 / $1.00 per serve
(at time of publication)
(at time of publication)
Health information:
Diabetes-friendly
Gluten-free (or can be made gluten-free*)
High fibre
Low fat
Low kilojoule
Low sodium
Vegetarian
Instructions
Instructions and steps:
Step 1 Place eggs and milk in a large mixing bowl and whisk until well combined. Sift flour into egg mixture, whisking to remove lumps.
Step 2 Add chickpeas, veges and herbs. Mix well.
Step 3 Spray a large frying pan with oil and place over a medium heat. Scoop ¼-cupfuls of batter |into pan (to make 4 fritters). Cook for 3-4 minutes on each side until golden. Repeat with the remaining batter to make 12 fritters. Serve warm.
Variations
Make it gluten-free: Use gluten-free self-raising flour.
About this Recipe
First Published:
May 2011
Rating:
(1 vote)
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Full ingredient list:
- 2 eggs
- 1/2 cup trim milk
- 1 cup self-raising flour
- 400g can chickpeas, drained, rinsed
- 400g can corn kernels, drained, rinsed
- 1 medium carrot, scrubbed, grated
- 4 spring onions, finely chopped
- 1/2 cup chopped fresh herbs such as parsley, chives, basil
- oil spray, to grease
Nutritional information (per serve)
Energy:
1000kJ
Calories:
239cal
Protein:
10g
Fat:
7g
- saturated:
1g
Carbohydrates:
30g
- sugars:
5g
Dietary Fibre:
6g
Sodium:
270mg
Calcium:
90mg
Iron:
2mg
Nutrition information is given per serve
*NS: not specified
2 Comments. Add yours
I made these but left out the chickpeas and did 2 cups of frozen corn instead. They seemed a bit heavy so I will reduce the flour a bit next time. Generally tasty though and I added a tsp of curry powder and some coriander leaf which was good.
I made these but left out the chickpeas and did 2 cups of frozen corn instead. They seemed a bit heavy so I will reduce the flour a bit next time. Generally tasty though and I added a tsp of curry powder and some coriander leaf which was good.