Curried Chickpea Fritters
Serves
10
Total Time
30mins
Calories
166
This recipe is completely delicious as a lunch item, cold or hot, perfect for an after school snack as it delivers a LOT of veggies in one yummy hit and would also be perfect as a little bite with drinks pre di...
- Carrot1coarsely chopped
- Red bell pepper1halved
- Pumpkin200 gcoarsely chopped
- Sweet potato200 gcoarsely chopped
- Ear of corn180 gtrimmed
- Canned chickpeas400 gdrained, rinsed
- Mint leavesas neededcoarsely chopped
- Fresh chili1
- Scallion3
- Garlic clove3
- Garam masala2 teaspoons
- Ground turmeric1 teaspoon
- Pink himalayan salt flakes1 teaspoon
- Egg1
- All purpose flour100 g
- Coconut oilas needed
- Greek yogurtas neededto serve
- Cilantroas needed
Ingredients
- 1. Add fresh chili, scallion and garlic clove to the TM5 bowl
- 2. Chop with MC in place 3 sec, speed 7
- 3. Then add carrot, red bell pepper, pumpkin and sweet potato to the mixture
- 4. Chop with MC in place 5 sec, speed 5
- 5. Then add garam masala, ground turmeric, pink Himalayan salt flakes, ear of corn, canned chickpeas, egg and all purpose flour to the mixture
- 6. Mix for 10 sec, reverse speed 4
- 7. Scrape down sides of TM5 bowl
- 8. Mix for 5 sec, reverse speed 4
- 9. Scrape down sides of TM5 bowl
- 10. Pre-heat a clean frying pan - medium heat
- 11. Add coconut oil to the frying pan
- 12. Dollup heaped tablespoons of batter into the frypan, gently spreading out a little with the back of the spoon
- 13. Fry each side until browned - approx 4 min, medium heat
- 14. Serve warm sprinkled with additional salt, fresh coriander and Minted Yoghurt
Method
Make this recipe in the Fresco Recipes App
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