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Spicy carrot fritters with tzatziki
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400g can chick peas, drained over a bowl
250g Duchy Carrots, grated to give 200g
4 tbsp plain flour
1 tsp Cooks’ Ingredients Peppery Pul Biber, plus a pinch to garnish
2 tsp vegetable oil
300g pouch wheatberries, lentils & green vegetables
60g tzatziki, to serve
160g fine green beans, to serve
Put half of the chick peas into a wide, shallow bowl and crush them well with a fork. Add the grated carrots, flour, 1 tsp pul biber and a generous seasoning of salt and pepper. Mix with your hands, then add 2 tbsp of the chick pea liquid and mix again. Press into 6 rough, flat rounds while your hands are sticky.
Heat the oil in a non-stick frying pan. Sizzle the fritters in 2 batches over a medium low heat for 4-5 minutes on each side, or until deep golden and crisp. Press them down with a fish slice a few times as they cook.
Heat the wheatberry mix according to pack instructions, then fold the remaining chick peas into it. Serve with the fritters, spoonfuls of the tzatziki, topped with a pinch more pul biber and fine green beans on the side.
Typical values per serving:
This recipe was first published in February 2019.