SPICY CARROT FRITTERS WITH TZATZIKI

ingredients | serves 2 | time 30 mins

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

step 1

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

step 2

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

step 3

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