麻豆约拍

Chickpea and Sweetcorn Fritters

Makes 10.

Ingredients:

1 x 400g tin chickpeas, drained - 49p - Tesco
1 tbsp olive oil - £2.20 (250ml) - 6 tbsp in 100ml - 1tbsp = 14p - Tesco
1 tsp turmeric - 90p (45g) - 12 tsg - 1tsp = 9p - Sainsburys
1 tsp ground coriander -
Salt and pepper
4 tbsp plain flour
1 medium egg
1 carrot, finely grated
1 courgette, finely grated
50g spinach, finely chopped
200g sweetcorn
Method:

In a bowl, crush the drained chickpeas with a masher. Add the olive oil, turmeric, ground coriander, flour, salt and pepper to taste and the egg. Mix well. Add the grated carrot, courgette and sweetcorn then mix again to combine.
Heat a drizzle of olive oil in a frying pan. Use your hands to form a golf ball size ball of the chickpea mixture and place in the pan, patting it down to form a pattie shape. Repeat to fill the pan. After 5 minutes, flip the fritters then continue to cook for 10 minutes, flipping every few minutes until cooked through.