A sharing platter of chili chickpea fritters on a salad of rocket, spinach, cashews, mango, cucumber, sun dried toms and a drizzle of last nights leftover garlic and coconut cream sauce.
I do love myself a fritter! These are super simply and can be flavoured to your liking.
What you’ll need:
1 can of chick peas
50ml of plant based milk of choice. I used almond here
50g of flour. I often use brown rice flour if I am making them gluten free but used plain today.
Pinch of baking powder
Egg replacer mixture (2 egg equivalent)
Spices: Anything goes here! Mexican, Italian whatever seasoning you would like but I was craving a little middle eastern flavour so added; garlic and onion powder, coriander, cumin and turmeric powder and a shake of chili flakes and of course salt and pep Yum!
Blend all ingredients together minus about a quarter of the tin of chickpea. When you have a smooth batter add in the remaining chickpeas. These will give it a nice bite. I like to add a handful of sunflower seeds in here too.
Into a oiled pan on medium heat spoon in your mixture to desired fritter shape. 5 min or so on each side. You’ll know to flip when the bubbles start appearing on top. Repeat until mixture is used up. The quantities above made 8 or so.
I served them up a bed of mixed leaves and topped it with whatever bits and bobs I had in the fridge. Mango, sun blushed tomatoes, ribbons of cucumber and a splash of the garlic and coconut cream leftover from the open lasagne I posted yesterday.
Why not make today the day you go vegan. Follow me on facebook for more inspiration, tips and tricks. Hope to see you.