Little Feta And Chickpea Fritters With Herb Salad Food

LITTLE FETA AND CHICKPEA FRITTERS WITH HERB SALAD

Steps:

• Process chickpeas, cumin and egg in a food processor until almost smooth.
• Transfer to a small bowl and stir in remaining ingredients,
• then season to taste with sea salt and freshly ground black pepper.
• Form level tablespoonfuls of mixture into 4cm rounds,
• then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
• drain on absorbent paper.
• Makes about 24 fritters.
• For herb salad, combine herbs and peas in a bowl,
• drizzle with oil and vinegar,
• season to taste and toss gently to combine.
• Divide lettuce leaves among plates and top with warm fritters and herb salad.
• Serve immediately.

CHICKPEA FRITTERS WITH COURGETTE SALAD

Steps:

• 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. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
• Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
• Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.

CHICKPEA FRITTERS

Steps:

• Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
• Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
• Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
• Add the egg and mix well then sieve over the flour and mix again.
• Shape into small discs and fry for around 3 minutes a side in a little olive oil.
• When cooked remove and place on kitchen paper to cool.
• To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.