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
¼ cup buttermilk
vegetable oil, for frying
sour cream, tahini and lemon wedges, to serve
1 Shred the turkey and set aside. Place the chickpeas in a food processor and 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 in hot vegetable oil in batches (approx. 2tbsp. per fritter), then drain on kitchen paper. Serve with sour cream, tahini and lemon wedges.
’For information for the safe handling of leftovers please visit http://www.safefood.qld.gov.au, search ‘leftovers’ and follow link to ‘Your Food Safety Guide for parties and BBQs’.’