Ingredients
Fritters
| 400g tin | chickpeas, rinsed and drained |
| 1 | broccoli, cut into florets |
| ¼ | cauliflower, cut into florets |
| 3 | eggs |
| 1 | lemon, zest |
| 1 Tbsp | curry powder |
| 50g | feta, crumbled |
| ½ cup | flour |
| To taste | salt and pepper |
| For cooking | coconut oil |
Garlic yoghurt sauce
| ½ cup | greek yoghurt |
| 1 | lemon, juice |
| 1 | small garlic clove, crushed |
To serve
| 1 | red chilli, finely sliced |
| ½ cup | fresh coriander, roughly chopped |
| ¼ cup | roasted cashews, roughly chopped |
Directions
- Get started by steaming the cauliflower and broccoli. Add the cauliflower to a steamer and steam for 3 minutes before adding the broccoli, then steam for another 3-4 minutes, or until they are both cooked to al dente. Once cooked and cool enough to handle, roughly chop to the consistency of rice.
- While the vegetables are cooking, mash the chickpeas using a potato masher or fork until they form a chunky crumb texture.
- Add all the fritter ingredients to a large bowl and mix well to combine.
- Heat a large frypan over medium heat, add a generous amount of coconut oil and cook the fritters (about ¼ of a cup per fritter) for 2-3 minutes on either side or until golden and cooked through.
- Place the cooked fritters in the oven at 100 degrees fan bake to keep warm, while you cook the remaining fritters and prepare the yoghurt garlic sauce.
- To make the garlic yoghurt sauce, simply place all the ingredients in a small bowl and mix well to combine.
- Serve the fritters with a dollop of yoghurt, a little chilli, coriander and roasted cashews.
Laura Bedwell and Nikki Crerar run Assortment. Catch them on Instagram @assortment___ or head to assortmentfoods.com for more.