Lunch

Pumpkin and chickpea fritters

Searching for a quick, easy and budget-friendly recipe? These pumpkin and chickpea fritters are not only economical and healthy, they're also damn delicious!
Pumpkin and chickpea fritters
4
15M

This recipe first appeared in Food magazine issue 76.

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Ingredients

Method

1.Place the mashed chickpeas in a bowl with the grated pumpkin, spring onions, coriander, flour, eggs, sweet chilli sauce and ground spices. Mix until the fritter batter is well combined and season to taste.
2.Heat a little oil in a non-stick frying pan over a medium-high heat. Place quarter-cup portions of the fritter mixture in the pan, pressing them down with a spatula to flatten them a little.
3.Cook the fritters for 3 minutes on each side, or until they are golden brown. Serve the fritters hot with a dollop of the natural yoghurt mixed with chopped mint.

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Lunch

Zucchini fritters with tzatziki

Fritters can be made several hours ahead. TZATZIKI Line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber lengthways; remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl. Note