Name: Corn, zucchini and chickpea fritters
Cook time: 25 min
Total time: 25 min
Ingredients: 400 gram canned chickpeas (garbanzo beans), drained, rinsed; 3/4 cup (110g) wholemeal self-raising flour; 1/2 cup (125ml) milk; 2 eggs; 2 green onions (scallions), sliced thinly; 1 large_piece (150g) zucchini, grated coarsely; 310 gram canned corn kernels, drained, rinsed; 1/2 cup (60g) cheddar, coarsely grated; 2 tablespoon fresh mint leaves, coarsely chopped

Ingredients

400 gram canned chickpeas (garbanzo beans), drained, rinsed

3/4 cup (110g) wholemeal self-raising flour

1/2 cup (125ml) milk

2 eggs

2 green onions (scallions), sliced thinly

1 large_piece (150g) zucchini, grated coarsely

310 gram canned corn kernels, drained, rinsed

1/2 cup (60g) cheddar, coarsely grated

2 tablespoon fresh mint leaves, coarsely chopped

Method

1.Blend or process chickpeas until chopped coarsely.

2.Sift flour into a medium bowl, add any husks from wheat to bowl. Make a well in the centre of flour, stir in combined milk and eggs until smooth. Stir in chickpeas, green onion, zucchini, corn, cheddar and mint, season.

3.Drop ¼ cup batter for each fritter, in batches, into a heated oiled large frying pan (allow room for mixture to spread). Cook fritters, over medium heat, for 5 minutes or until fritters are browned lightly both sides and cooked through.