Chickpea and feta fritters
I can eat feta!! I really thought this was one of the pregnancy banished cheeses, but I’m so excited that it isn’t on the list as it’s one of my favourites. These chickpea and feta fritters were a big success in our little family of two and definitely something we will be making again, possibly experimenting with different ingredients. This recipe was adapted by one from Donna Hay’s Simple Dinners.
- Two cans chickpeas, drained and mashed with a fork or potato masher (we used both)
- 1 cup flour
- 1 carrot, grated
- 200g feta, chopped into cubes
- Handful of coriander, chopped
- 4 eggs
- Salt and pepper to taste
- 1 tbsp olive oil
Step one: Mix together all of the ingredients apart from the olive oil in a large bowl and season to taste.
Step two: Warm the olive oil in a frying pan on high heat until the oil is very hot. Then add a scoop of the batter and cook until brown. This will take a few minutes. Flip over when browned and cook on the other side.
Step three: Take the fritter off the heat and rest on a piece of kitchen roll for 10 seconds or so before serving.
This recipe easily serves four, and you might find yourself with a fritter left over for breakfast, as I did!
We served these with a a salad on the side with lettuce, dill, mint, thinly sliced cucumber (sliced using a peeler), cherry tomatoes, tzatziki and beetroots FROM THE GARDEN. More on that later on this week.
I served the one I had the next day with a fresh peach – the salty feta and sweet peach were a fantastic match. Yum!