Chickpea and zucchini fritters Recipe
Infused with mint, each bite packs a light and zesty zing of flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Cooking tools:
- Sifter
- Skillet
- Stove
- Measuring cup
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Second large mixing bowl
- Spoon
- Serving bowl
Ingredients
- 400 g can chickpeas, drained, rinsed
- 2 small zucchini, coarsely grated
- ½ red onion, finely sliced
- ¼ bunch mint, leaves torn
- ½ cup self-raising flour
- 2 tsp curry powder
- 2 eggs
- ¼ cup milk
- Sea-salt flakes and freshly ground black pepper, to season
- ¼ cup extra virgin olive oil
- ½ cup Greek-style yoghurt
- ¼ cup tahini
- 1 bunch coriander to garnish
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