Sweet and spicy carrot and chickpea fritters with chunks of salty feta. Serve with runny soft boiled eggs and peppery watercress.
1 x 440ml can of chickpeas, drained
2 carrots, grated
2 tablespoons of chopped chives
2 tablespoon of chopped coriander
zest of ½ a lemon
1 clove of garlic, minced
¼ cup of rice flour
1 teaspoon of baking powder
1 teaspoon of ground cumin
¼ teaspoon of chilli flakes (optional)
100 grams feta, cut into small cubes
a pinch of salt and pepper
olive oil for frying
soft boiled free range eggs and watercress, to serve
Preheat the oven to 140ºC.
Place the chickpeas in a large bowl and roughly mash using a potato masher or the back of a fork. Add the grated carrot, fresh herbs, lemon zest, garlic, eggs and dry ingredients and mix until well combined. Gently fold through the feta being careful not to break it up too much.
Heat oil in a non-stick frypan over a medium heat. Spoon large spoonfuls of batter into the oil and press down slightly. Cook fritters for 3–4 minutes on each side or until golden brown. Place fritters on a baking tray lined with paper towels to soak up the oil. Put tray into the oven to keep the fritters warm while the remains fritters are cooked.
Bring a large pot of water to the boil and then reduce to a simmer. Gently lower the eggs into the water and cook for 5 minutes. Once cooked, peel and cut in half.
Divide fritters between plates, add eggs and watercress drizzled with a little olive oil and garnish with salt and pepper. Makes 12 fritters.