Corn, zucchini and chickpea fritters

Name: Corn, zucchini and chickpea fritters
Prep time: 10 min
Cook time: 12 min
Total time: 5 min
Yield: Serves 7

Prep

10 min

Cook

12 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

12 min

Serves

Skill

Lunchbox Dairy and Lactose Free Dinner Breakfast Brunch Cholesterol Lowering Low in Fat Low in Sugar

A quick and healthy meal idea which is high in protein, low in fat and offers a full serving of veggies in each fritter. Serve with your favourite salsa and salad.

Looking for more healthy recipes? Explore our collection of over 500 healthy, dietitian approved recipes and subscribe to Recipe of the Week for free weekly recipe inspiration!

https://images.contentstack.io/v3/assets/blt9777ffe07a3470fa/bltca9dcdee4b763a73/67388487a9c110917898ad0f/Eat-well-for-less.png

Ingredients

400g can chickpeas, drained
1 cup self-raising white flour
½ cup self-raising wholemeal flour
½ tsp salt
310g can corn kernels, drained
1 zucchini (courgette), grated
1 tbs chives
2 eggs, lightly beaten
1 cup So Good Almond Milk
2 tbs oil

Nutrition per serving

Weight, measurement and temperature conversions

952 kJ

energy kj

8 g

protein

0.9 g

saturated fat

4.6 g

dietary fibre

29 g

carbohydrate

4 g

sugars

421 mg

sodium

Method

Place drained chickpeas in a food processor and process until roughly chopped.
Sift flours into a large bowl.
Add chickpeas, corn, zucchini (courgette) and chives.
Combine eggs and Almond Milk together and add to flour mixture, stirring until just combined.
Heat oil in a large non-stick frypan over medium heat. Add ¼ cup of mixture, flatten slightly and cook 3-4 minutes each side until golden.

Tips

Top with your favourite salsa to really bring out the flavours.

400g can chickpeas, drained
1 cup self-raising white flour
½ cup self-raising wholemeal flour
½ tsp salt
310g can corn kernels, drained
1 zucchini (courgette), grated
1 tbs chives
2 eggs, lightly beaten
1 cup So Good Almond Milk
2 tbs oil