I am not vegetarian but we do eat more vegetarian meals as there are so many delicious and inspiring new ways to prepare vegetables. With that in mind, for lunch today I made chickpea fritters with courgettes fritters and a mint and yogurt dip...with fennel, endive and walnut salad
Chickpea fritters
400g tin chickpeas
1 onion, chopped
1 clove garlic
1 egg
75g plain flour
1/4 tsp each turmeric & cayenne pepper
1/2 tsp each cumin & coriander
Put everything into a blender, whizz to make a thick batter. Put into the fridge until ready to cook.
In a large pan heat some oil until really hot. Drop spoonfuls of the mixture when hot, a few at a time, until golden. Remove and drain. Continue until all mixture is finished.
Courgette fritters
2 courgettes, grated
4 tbsp flour
25g grated Parmesan
Mix all ingredients together. Season. Shape into small balls and flatten.
Heat some oil in a pan. Fry them until golden brown on each side.
Mint and yogurt dip
Put about 150ml plain yogurt into a bowl. Add chopped mint and 1 garlic clove. Season and add some lemon juice.
Put both fritters onto a serving plate and serve with the yogurt dip.