Recipe credit to guest-editor, Shane Smith: With over 20 years’ experience as a pastry chef, Shane Smith is a regular fixture on the Irish food scene: you may have spotted him cooking up one of his stunningly sweet creations on RTÉ or Virgin Media Ireland, hosting live demos at Irish cooking festivals, or sharing recipes in Irish newspapers and magazines. He also writes a monthly column for the Anglo Celt newspaper in his hometown of Co. Cavan.
For the fritters:
1 x 400g tin of chickpeas
1 courgette (around 300g)
2 tsp turmeric
1 tsp ground cumin
150g chickpea flour
2 tsp mustard powder
2 medium eggs
1 green chilli, chopped Salt and black pepper Vegetable oil, for cooking
For the courgette salad:
25ml rice wine vinegar
75ml rapeseed oil
Squeeze of lemon juice
1⁄2 tsp caster sugar
Parmesan (or vegetarian alternative), shaved
Handful of fresh mint
2 green chillis, chopped
200g natural yoghurt
- For the fritters, drain and wash the chickpeas and place in a bowl. Using the back of a fork, mash the chickpeas. Use the large side of a grater to grate the courgette.
- In another bowl, combine the turmeric, cumin, chickpea flour and mustard powder. Add the eggs, then gradually add the milk, whisking to remove lumps.
- Once mixed, add the chopped chilli, mashed chickpeas, grated courgette and season well. Place a frying pan over medium heat and add some oil. Spoon the fritter batter onto the pan in small amounts and fry for 2-3 minutes on each side.
- For the courgette salad, simply use a peeler to peel ribbons of raw courgette. Place these in a bowl with the remaining ingredients, except for the Parmesan, and allow to marinate for 8-10 minutes.
- To serve, finish your courgette salad with the Parmesan. Top the warm fritters with mint, fresh green chilli and natural yoghurt.
Per Serving 549kcals, 33.5g fat (5.4g saturated), 40.6g carbs (13.1g sugars), 19.7g protein, 8.2g fibre, 0.176g sodium