|400g tin||chickpeas, rinsed and drained|
|1||broccoli, cut into florets|
|¼||cauliflower, cut into florets|
|1 Tbsp||curry powder|
|To taste||salt and pepper|
|For cooking||coconut oil|
Garlic yoghurt sauce
|½ cup||greek yoghurt|
|1||small garlic clove, crushed|
|1||red chilli, finely sliced|
|½ cup||fresh coriander, roughly chopped|
|¼ cup||roasted cashews, roughly chopped|
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- 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.