Sweet corn and zucchini fritter mezze platter
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This Middle Eastern dish will be a novelty in the family, as all hands will be reaching to try the different components that make up this delicious dish.
Ingredients
Lebanese cucumber
½ medium, coarsely grated
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Fresh mint
1 tbs, shredded, plus extra sprigs to garnish
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Corn
1 cup(s), kernals (200g)
Zucchini
2 medium, grated
Green shallot(s)
2 individual, finely chopped
Egg(s)
4 medium
Olive oil
1 tbs
Chapati flat bread
4 small, wholemeal (4 x 35g)
Tomato(es)
3 medium, cut into wedges
Black olives, drained
12 individual, kalamata
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Using your hands, squeeze as much moisture from cucumber as possible. Combine cucumber, yoghurt and shredded mint in a small bowl. Season tzatziki with salt and pepper.
2
Place chickpeas in a large bowl. Using a potato masher, lightly crush chickpeas. Add corn, zucchini, shallots and eggs and mix to combine. Season with salt and pepper.
3
Heat half the oil in a large non-stick frying pan over medium heat. Spoon four ¼-cup amounts of chickpea mixture into pan. Cook fritters for 2–3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining oil and batter to make 12 fritters.
4
Prepare chapattis following packet instructions. Serve with fritters, tomatoes, olives, lemon wedges, tzatziki and extra mint.
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