CHICKPEA AND TURKEY FRITTERS


10 MINUTES

PREPARATION TIME

10 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 2 cups cooked Ingham’s turkey
  • 400g can chickpeas, drained
  • 1 medium zucchini, grated
  • 1 red onion, finely sliced
  • 1 bunch parsley, finely chopped
  • ½ cup self-raising flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • sea salt and black pepper
  • 2 eggs
  • ¼ cup buttermilk
  • vegetable oil, for frying
  • sour cream, tahini and lemon wedges, to serve


METHOD

  1. Shred the turkey and set aside. Place the chickpeas in a food processor, pulse until crushed. Mix in a bowl with the turkey, zucchini, onion and parsley. Sift in the flour and spices, season with salt and pepper, then toss well.
  2. Whisk the eggs and buttermilk, then add to the bowl, and stir to combine. Fry as two-tablespoon amounts in hot vegetable oil in batches, then drain on kitchen paper. Serve with sour cream tahini and lemon wedges.




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