Anna's cheesy chickpea and sweetcorn fritters
Recipe from Anna's cookbook, '50% weight loss, 100% healthier'. They’re perfect for a delicious savoury breakfast as well as lunch.
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
White self-raising flour
Unsweetened almond milk
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.
The roast vegetable sprinkle is readily available from all large supermarkets in the herb and spices section. You can use frozen kernels or rinsed and drained canned kernels instead of fresh, if you like.