Chickpea Zucchini Fritters

This versatile mixture can be used to make small fritters or muffins (or a bit of both like I did!). Both taste great eaten warm with lashings of fresh avocado, but also make for a great cold ‘grab and go’ breakfast laden with protein!

    

Ingredients (makes 12) 

  • 400g can chicpeas, drained
  • 1 medium zucchini
  • 3 eggs
  • 1/4 cup almond milk
  • 1/2 cup plain flour (you can use any flour really e.g. Teff, gluten free, wholemeal, buckwheat or alternatively, use oats  or rolled rye / barley / spelt)
  • salt and pepper to taste (or your favourite seasoning mix)

Method 

  1. Place all the ingredients in the food processor and pulse until smooth.
  2. To make fritters: Preheat a pan over medium heat and spray with olive oil. Cook the mixture in 1/8th cup batches until bubbling on top, the flip and cook for another minute.
  3. To make muffins: Preheat the oven to 200*C. Spoon 1/8th cup of mixture into small muffin cases, and top with a cherry tomato. Bake until golden brown and fluffy (about 15 minutes).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s