Chickpea fritters with courgette salad

Chickpea fritters with courgette salad. ½ chopped, ½ sliced lengthways, Drained and rinsed, 2 large.

Lucy Netherton

10 + 20 min · 5

Ingredients

• 100 g ½ chopped, ½ sliced lengthways
• 400 g Drained and rinsed
• 115 g 2 large
• 250 g Thinly sliced
• 150 g Crumbled
• 150 g To serve
• 30 g Whole milk
• 40 g Unenriched white all-purpose wheat flour
• 5 g Low-sodium baking powder
• 20 g Harissa chili paste
• 45 g For cooking; drain excess
• 10 g Fresh leaves, washed and chopped

Preparation

1. Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter.
2. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
3. Heat 20 g sunflower oil in a non-stick pan and fry the courgettes in batches until golden. Keep warm; reserve the remaining 25 g oil for the fritters.
4. Heat a little more oil and cook 2 tablespoon-portions of the fritter mix in batches for a couple of minutes, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
5. Toss together the courgettes, feta, mint and sliced spring onions.
6. Divide between 5 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.