|
Chickpea fritters with Avocado &
Tomato-Chilli Salsa
Serves 4
Fritters
1tin chickpeas, drained
1block feta cheese, crumbled
250ml flour
250ml chickpea flour
2 eggs, lightly beaten
125ml milk
5ml ground cumin
5ml ground coriander
Sea salt & freshly ground black pepper
50 g coriander, � roughly chopped
50 g mint, torn
150 ml Morgenster Extra Virgin olive oil
Place chickpeas in a blender and pulse until the chickpeas
are roughly crushed, but not fine. Add the cheese, flours, eggs and
milk until you have a thick batter. Add spices & season well and add
the herbs.
Heat up the oil in a pan and fry large dollops of the mixture
until golden brown on each side and cooked through. Serve with the
salsa & yoghurt dressing.
Tomato-Chilli Salsa
2 ripe tomatoes, concasse
1 onion, chopped
� cucumber, cubed
� cup black olives, pitted and sliced
� preserved lemon
20 g Coriander
20 g Mint
150 ml Morgenster Extra Virgin Olive oil
Juice of 1 lemon
Sea salt & freshly ground black pepper
Add all the ingredients together, then chop the coriander &
mint roughly & mix in the lemon juice and extra virgin olive oil.
Season to taste
Spicy Yoghurt Dressing 300ml plain yoghurt
1 red chilli, chopped finely
10 g Fresh coriander
Mix all the ingredients together and serve with fritters and
garnish with more coriander.
|
