Chickpea Fritters

Posted by Mrs Rees in Chickpea, Chili powder, Cook, Coriander, Cumin, Home, lunch, Olive oil, Onion, Paprika, recipe, Spices, starter, Vegetarian

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Clean and aromatic this easy vegetarian dish can be served as a starter or as a main course. Great with a dry white wine it is the perfect addition to any ones repertoire. You can easly make up the patty's the day before you need them, throw them in the fridge and they will keep for two days. Recipe adapted and cooked by Mrs Rees

Ingredients

For the fritters:

600g cooked, tinned chickpeas

1 tbsp red thai curry paste

½ red onion, dices

juice ½ lime

15g fresh coriander, chopped

3 tbsp olive oil

4 tbsp plain flour

1 egg, lightly beaten

For the tikka sauce:

1 tsp ground ginger

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

2 tbsp paprika

½ tsp chili powder

5 tbsp water

3 tbsp sunflower oil

2-3 garlic cloves. Crushed

1 tsp tamarind paste

½ chili, chopped finely

25g fresh coriander

6 tbsp yoghurt

Method

1. Place ¾ of the chickpeas in a food processor, and pulse until the chickpeas are broken down. Mash the other ¼ with a folk, so they are only loosely crushed. Mix both sets of chickpeas together.

2. Blanch the red onion in boiling water for 1 minute.

3. Mix the chickpeas with the thai curry paste, red onion, lime juice, fresh coriander and season with salt and pepper. Set aside for 20 minutes.

4. Mix all the ingredients for the tikka sauce, except the yoghurt together.

5. Work the chickpea mix into patties about 7cm wide x 2 cm high. Chill in the fridge for 30 minutes to set.

6. Brush the fritters with the beaten egg, and coat in the plain flour. Shake off the excess. Heat the oil, and fry the fritters for 3-4 minutes each sides, until golden brown and crisp.

7. Add the yoghurt to the tikka sauce and drizzle over the fritters on the serving plate.