Sweet corn and zucchini fritter mezze platter
½ medium, coarsely grated
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
1 tbs, shredded, plus extra sprigs to garnish
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
1 cup(s), kernals (200g)
2 medium, grated
2 individual, finely chopped
Chapati flat bread
4 small, wholemeal (4 x 35g)
3 medium, cut into wedges
Black olives, drained
12 individual, kalamata
1 medium, cut into wedges, to serve
- 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.
- 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.
- 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.
- Prepare chapattis following packet instructions. Serve with fritters, tomatoes, olives, lemon wedges, tzatziki and extra mint.