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Ingredients
400g 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 wheatberries, lentils & green vegetables
60g tzatziki, to serve
160g fine green beans, to serve
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,810kJ/ 670kcals
Fat
21g
Saturated Fat
3.8g
Carbohydrates
82g
Sugars
13g
Fibre
25g
Protein
26g
Salt
1.3g
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