Name: Chickpea and zucchini fritters
Cook time: 10 min
Total time: 10 min
Yield: Makes 12
Ingredients: 400 g can chickpeas, drained, rinsed; 2 small zucchini, coarsely grated; ½ red onion, finely sliced; ¼ bunch mint, leaves torn; ½ cup self-raising flour; 2 tsp curry powder; 2 eggs; ¼ cup milk; Sea-salt flakes and freshly ground black pepper, to season; ¼ cup extra virgin olive oil; ½ cup Greek-style yoghurt; ¼ cup tahini; 1 bunch coriander to garnish

Infused with mint, each  bite packs a light and  zesty zing of flavour.

Ingredients

400 g can chickpeas, drained, rinsed

2 small zucchini, coarsely grated

½ red onion, finely sliced

¼ bunch mint, leaves torn

½ cup self-raising flour

2 tsp curry powder

2 eggs

¼ cup milk

Sea-salt flakes and freshly ground black pepper, to season

¼ cup extra virgin olive oil

½ cup Greek-style yoghurt

¼ cup tahini

1 bunch coriander to garnish

Method

1.Combine chickpeas, zucchini, onion and mint in a large bowl. Set aside.

2.Sift flour and curry powder into  a second large bowl, then add eggs and milk. Stir to combine. Add batter to chickpea mixture and stir until smooth. Season.

3.Heat oil in a large frying pan  over a medium heat. Form ¼ cup patties  of chickpea mixture and cook, in batches,  for 2 minutes on each side or until set.

4.Meanwhile, put yoghurt and  tahini in a serving bowl and swirl together. Top with coriander leaves. Serve fritters with yoghurt tahini mixture.

Chantal Walsh