Chickpea Carrot and Feta Fritters
Clare Keating
Vegetarian or not, you are sure to love this one! The tangy feta mixed with the sweetness of the carrots adds a bucket load of flavour to the chickpeas.
Course Appetizer, Main Course, Salad, Side Dish
Servings 4
Calories 591 kcal
800 g tin of chickpeas drained and rinsed 4 carrots grated 1 cup coriander 300 g feta roughly chopped 4 eggs 1/2 cup flour or gluten free flour 2 tsp baking powder 1 pinch salt 1 pinch pepper Salad 1 pear thinly sliced 1/3 cup walnuts roughly chopped 4 cups rocket 4 tsp balsamic vinegar
Mash the chickpeas in a bowl. Then add the remaining ingredients
Heat a non-stick pan or put a tsp of olive oil in a normal pan
Shape the mixture into patties in your hand and place directly into the pan. (It’s fiddlier to shape them all first)
Cook until golden brown on each side, roughly 3-4 minutes each side
Toss the rocket, pear, walnuts, and balsamic vinegar together in a bowl and serves with the chickpea patties
Calories: 591 kcal Carbohydrates: 38.8 g Protein: 33.6 g Fat: 31 g