Courgette & chickpea fritters with probiotic tzatziki
These fritters are filled with fibre and 9 of your 30 plant points a week!
Dinner,
Lunch
9
plant points
These fritters are filled with fibre and 9 of your 30 plant points a week!
1 x 400g tin chickpeas 1 small courgette, grated 1 large carrot, roughly chopped 1 cm fresh ginger, grated 1 clove garlic, crushed 1 tbsp ground flaxseed 30g gram flour (chickpea flour) ½ tsp cumin ½ tsp ground coriander ½ tsp cinnamon ½ tsp ground cardamom A pinch of cayenne pepper A pinch of salt & pepper 1 tbsp extra virgin olive oil, for cooking
200ml dairy kefir (or swap for a dairy-free alternative) ½ cucumber, grated 2 cloves garlic, crushed 1 tbsp lemon juice 2 tbsp extra virgin olive oil 2 tbsp dill A pinch of salt & pepper
Squeeze the grated courgette in a tea towel or muslin cloth to get rid of some of the moisture
Add the carrots, ginger & garlic to a food processor, then blitz until coarsely chopped. Add the chickpeas then blitz for just a few more seconds, so they still have a chunky texture
Combine the carrot & chickpea mix with the courgette in a large bowl. Add the cumin, coriander, cinnamon, ground cardamom, cayenne pepper, salt & pepper
Mix in the flaxseed and gram flour until fully combined (get your hands in there if you need to!) and form into patties
Heat the olive oil in a pan over medium heat, then cook the fritters for 5-6 minutes, flipping in between, until cooked through and golden
While the fritters are cooking, make the tzatziki.
Mix the grated cucumber, garlic, lemon juice, salt & pepper, with most of the dill (holding just a little back for sprinkling) into the kefir
Drizzle with the extra virgin olive oil and the rest of the dill to serve
Overall rating