Serves 4
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For the fritters:

For the courgette salad:

To garnish:

  1. 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.
  2. In another bowl, combine the turmeric, cumin, chickpea flour and mustard powder. Add the eggs, then gradually add the milk, whisking to remove lumps.
  3. 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.
  4. 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.
  5. To serve, finish your courgette salad with the Parmesan. Top the warm fritters with mint, fresh green chilli and natural yoghurt.

Nutrition Facts

Per Serving: 549kcals, 33.5g fat (5.4g saturated), 40.6g carbs (13.1g sugars), 19.7g protein, 8.2g fibre, 0.176g sodium