The combination of sweet carrot, salty feta and crunchy chickpeas make these fritters a unique and delicious flavour combination.
Recipe taken from Donna Hay’s new book “Simple Dinners”
2 carrots, peeled and grated
400g can chickpeas, drained
100g feta cheese
2 eggs, beaten
1/4 cup rice flour
1 teaspoon baking powder
1/2 cup chopped coriander
Makes around 12 fritters
Put chickpeas in a bowl and mash roughly with a fork. Add grated carrots. Crumble over the feta cheese. Add the beaten eggs, rice flour, baking powder and chopped corriander. Mix well. Heat a tablespoon of olive oil in a fry pan. Shape mixture into fritters and fry until brown on both sides and cooked through.
Serve with chopped tomato, red onion and a dollop of low fat sour cream. These fritters would also make a tasty burger filling with crispy ice burg lettuce, red onion, avocado and tomato.