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Cheesy chickpea and sweetcorn fritters

Anna's cheesy chickpea and sweetcorn fritters

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Recipe from Anna's cookbook, '50% weight loss, 100% healthier'. They’re perfect for a delicious savoury breakfast as well as lunch.

Ingredients

Canned chickpeas, rinsed and drained

1 400g can

White self-raising flour

120 g

Egg(s)

2 medium

Unsweetened almond milk

¼ cup(s), (60ml)

Carrot(s)

1 medium, grated

Brown onion

½ small, diced

97% fat-free cottage cheese

⅓ cup(s), (80g)

MasterFoods Seasoning, Roast Vegetable Sprinkle

1 tbs

Fresh flat-leaf parsley

¼ cup(s), plus extra to serve

Corn

1 cup(s), kernels

Light sweet chilli sauce

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Lemon(s)

1 medium, wedges to serve

Instructions

  1. Process chickpeas, flour, eggs, milk, carrot, onion, cottage cheese, vegetable sprinkle and parsley in a food processor until smooth. Add corn and pulse until well combined, keeping some texture.
  2. Heat a large non-stick frying pan over medium–high heat. Drop ¼ cup (60 ml) amounts of batter into pan to make 4 fritters. Cook for 3 minutes each side or until golden and cooked through. Repeat to make 12 fritters in total.
  3. Meanwhile, combine sweet chilli sauce and yoghurt in a small bowl. Sprinkle the fritters with a bit more parsley and serve with chilli dipping sauce and lemon wedges on the side.

Notes

The roast vegetable sprinkle is readily available from all large supermarkets in the herb and spices section. You can use frozen kernels or rinsed and drained canned kernels instead of fresh, if you like.

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