Time: 55 minutes
Difficulty:

What you need

  • Fritters

  • Pauls Sour Light Cream
  • 1/3 cup, plus 1 tablespoon Pauls PhysiCAL Low Fat Milk
  • 3/4 cup drained canned chickpeas
  • 1 zucchini (100g), coarsely grated
  • 1/2 cup drained canned corn kernels
  • 1/2 cup packed coriander leaves, finely chopped, plus extra, to serve
  • 2 green onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 egg
  • 3/4 cup self-raising flour
  • 1/4 teaspoon salt
  • Olive oil spray
  • Salsa

  • 1 tomato, diced
  • 1 avocado, diced
  • 1/4 small red onion, diced
  • 1 small red chilli, seeded and finely chopped
  • 2 teaspoons lime juice

How To Make It

  1. Combine all salsa ingredients. Cover and set aside.
  2. Place chickpeas in a small food processor and process until finely chopped. Place in a medium bowl. Add zucchini, corn, coriander leaves, green onions, garlic and cumin. Stir to combine. Whisk milk and egg together in a separate bowl; add to chickpea mixture and stir to combine. Gradually stir in the sifted flour and salt.
  3. Spray a large non-stick frying pan with the olive oil spray. Place over a medium-high heat. Using 1/3 cup mixture per fritter, cook 4 fritters for 3 minutes each side or until golden brown and cooked through. Repeat with remaining mixture. Serve the fritters with salsa and sour cream.

What you need

  • Fritters

  • Pauls Sour Light Cream
  • 1/3 cup, plus 1 tablespoon Pauls PhysiCAL Low Fat Milk
  • 3/4 cup drained canned chickpeas
  • 1 zucchini (100g), coarsely grated
  • 1/2 cup drained canned corn kernels
  • 1/2 cup packed coriander leaves, finely chopped, plus extra, to serve
  • 2 green onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 egg
  • 3/4 cup self-raising flour
  • 1/4 teaspoon salt
  • Olive oil spray
  • Salsa

  • 1 tomato, diced
  • 1 avocado, diced
  • 1/4 small red onion, diced
  • 1 small red chilli, seeded and finely chopped
  • 2 teaspoons lime juice

Products in this recipe