1x 400g can of chickpeas, drained and rinsed
2 medium zucchini, grated or finely chopped
2 shallots, roughly chopped
¼ cup coriander leaves, roughly chopped
2 tablespoons mint leaves, roughly chopped
1 tsp ground cumin
½ cup self raising flour
½ cup grated mozzarella (optional)
sea salt and pepper
1/4 cup canola oil
2 teaspoons dried mint
1 tablespoon mint leaves, finely chopped
200g plain yogurt
1 teaspoon castor sugar
In a mixing bowl combine the chickpeas, zucchini, shallots, coriander, mint and cumin.
Stir and add the self-raising flour, mozzarella and the egg.
Season with salt and pepper.
Stir the mixture till all the ingredients are well combined.
Heat the canola oil in a large fry pan.
Using a tablespoon, spoon the mix into the pan to make the fritters.
Cook on a medium heat for 3-5 minutes each side till golden and firm in the centre.
To make the mint yogurt, in a small bowl mix together the dried and fresh mint with the yoghurt and sugar.
Serve the fritters warm with the mint yoghurt. Makes 12 medium-sized fritters