Chickpea and chicken curry fritters
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4 (makes 12 fritters)
Time to make:
$4.85 per serve
(at time of publication)
Full ingredients list:
1 1/2 cups self-raising flour
1 cup reduced-fat milk
1 egg, lightly beaten
400g can no-added-salt chickpeas, rinsed, drained
150g lean cooked chicken, diced
1 cup grated zucchini
1 tablespoon mild curry powder
4 shallots, finely chopped
1 small red capsicum, chopped
4 tablespoons chopped mint
1 cup reduced-fat plain yoghurt, to serve
4 cups garden salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Sift flour into a large bowl. Beat milk and egg together ina small bowl. Make a well in the centre of the flour. Add liquid to flour and whisk until combined.
Step 2Add remaining ingredients (except yoghurt and salad) to bowl and and mix well. Season with cracked black pepper.
Step 3Spray a large non-stick frying pan with olive oil and set over a medium heat. Place 4 large spoonfuls of fritter batter in the pan, making sure they are separated from each other.
Step 4Cook for 2–3 minutes, or until they are firm and small bubbles appear on the surface. Using a spatula, turn each fritter — the underside should be golden brown. Cook for a further few minutes. Repeat process to make 12 fritters in total.
Step 5Divide fritters among serving plates. Serve with yoghurt and garden salad, and garnish with extra mint (optional).
Make an easy mint raita to serve with the fritters by stirring diced cucumber, finely chopped garlic and chopped mint through the yoghurt.
About this recipe
First published: June 2016