Anna's cheesy chickpea and sweetcorn fritters
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
White self-raising flour
Almond milk unsweetened
¼ cup(s), (60ml)
1 medium, grated
½ small, diced
97% fat-free cottage cheese
⅓ cup(s), (80g)
MasterFoods Seasoning, Roast Vegetable Sprinkle
Fresh flat-leaf parsley
¼ cup(s), plus extra to serve
1 cup(s), kernals, (200g)
Light sweet chilli sauce
99% fat-free plain yoghurt
1 medium, wedges to serve
- 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.
- 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.
- 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.