Mildly spicy, warming pul biber flakes give these veg fritters a little bit of kick.
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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 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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