WW 4.5pt
serves 4
prep: 15mins
cooking: 10 mins
1 x 40g can chickpeas, rinsed and drained
2 eggs, lightly beaten
1/2 cup skim milk
3/4 cup self raising flour
1 tsp ground cumin
1 cup frozen corn kernels
4 green shallots, trimmed, thinly sliced
2 garlic cloves, crushed
2 tbs fresh flat leaf parsley
1 x 125g tub low fat tzatziki
Pulse chickpeas in a food processor until coarsely chopped. Add eggs and pulse, continuing to add milk, flour and cumin while pulsing.
Fold in corn, shallots, garlic and parsley.
Lightly spray a large non-stick fry pan with oil and heat over medium-high heat. Using 1/4 cup mixture for each fritter, form 4 fritters in the pan. Cook for 2-3 mins each side or until golden, risen and cooked through.
Transfer to a plate and cover to keep warm. Repeat with remaining mix to make 12 fritters.
Serve warm or cold with salad and tzatziki
