These fritters are filled with fibre and 9 of your 30 plant points a week!
Ingredients
For the fritters
- 1 (400g) tin chickpeas
- 1 small courgette, grated
- 1 large carrot, roughly chopped
- 1 cm fresh ginger, grated
- 1 clove garlic, crushed
- 1 tbsp ground flaxseed
- 30g gram flour (or flour of choice)
- ½ tsp cumin
- ½ tsp ground coriander
- ½ tsp cinnamon
- ½ tsp ground cardamom
- a pinch of cayenne pepper
- a pinch of salt & pepper
- 1 tbsp extra virgin olive oil, for cooking
For the tzatziki
- 200ml dairy kefir (or swap for a dairy-free alternative)
- ½ cucumber, grated
- 2 cloves garlic, crushed
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp dill
- a pinch of salt & pepper
Method
- Squeeze the grated courgette in a tea towel or muslin cloth to get rid of some of the moisture.
- Add the carrots, ginger & garlic to a food processor, then blitz until coarsely chopped. Add the chickpeas then blitz for just a few more seconds, so they still have a chunky texture.
- Combine the carrot & chickpea mix with the courgette in a large bowl. Add the cumin, coriander, cinnamon, ground cardamom, cayenne pepper, salt & pepper.
- Mix in the flaxseed and gram flour until fully combined (get your hands in there if you need to!) and form into patties.
- Heat the extra virgin olive oil in a pan over medium heat, then cook the fritters for 5-6 minutes, flipping in between, until cooked through and golden. While the fritters are cooking, make the tzatziki.
- Mix the grated cucumber, garlic, lemon juice, salt & pepper, with most of the dill (holding just a little back for sprinkling) into the kefir.
- Drizzle with the extra virgin olive oil and the rest of the dill to serve.
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