These little chickpea and courgette fritters are a savoury treat in the morning but are also incredible as an appetiser. They are high protein, filling and delicious.
Ingredients (serves 2)
1 courgette, grated
1 tsp lemon zest
1 chia egg or real egg
¾ cup chickpea flour
1 tsp sea salt
4 tbsp almond milk
1 tbsp chives
1 tbsp coconut oil for cooking
Method
Grate the courgette and zest the lemon. Combine all ingredients in a mixing bowl until it resembles a batter. If you need to add another tablespoon of almond milk go for it.
Heat up griddle or large frying pan to medium heat with the coconut oil. Using a spoon, form the batter into small circles on the pan. Flip after a few minutes, you’re going for that golden-brown look on both sides.
Recipe courtesy of Gillian B’s Snack-sized Cookbook
