Yummy Fritters

With Alan working away in Weipa this week, Kendall and I are taking advantage of the opportunity to try out some new Vegetarian recipes.  Alan is very much a meat and three vege man and with Kendall being a vegetarian I often find myself having to prepare 2 different meals in the evening to accomodate everyone's taste!   My kitchen always ends up looking like a battle ground - so many saucepans, frying pans, mixing bowls, utensils.  I am such a messy cook.  I dream of  "one pot" cooking but never seem to be able to master the art.  I stumbled across this little gem in the paper today.  It was titled : "Get your kids cooking vegies with this simple recipe".    It was delicious and so easy to make.  To quote Kendall - "It nourishes my soul to know that no animals have been slaughtered in the making of this meal...."  To which I replied - "It will nourish my soul if you do the washing up!!"...... 

Corn, Zucchini and Chickpea Fritters
400g can chickpeas, drained, rinsed
1/2 cup reduced fat milk
2 eggs
3/4 cup self raising flour
1 large zucchini, grated
310 can corn kernels, drained, rinsed (or fresh sweet corn)
2 tbsp chopped fresh mint leaves
3 shallots, thinly sliced
olive oil cooking spray
Salad leaves and tomato chutney to serve

Process chickpeas until roughly chopped (I put them in the blender).  Whisk milk and eggs in a jug.  Place flour in a bowl.  Gradually add milk mixture to flour, whisking until smooth.  Stir in chickpeas, zucchini, corn, mint and shallots.
Spray a large frying pan with oil.  Heat over medium high heat.  Add 1/4 cup mixture to pan.  Spread slightly with a spatula.  Repeat to make 3 more fritters.  Cook for 2 to 3 minutes each side or until golden and cooked through.  Transfer to a plate.  Cover to keep warm.
Repeat with remaining mixture to make 12 fritters spraying pan with oil between batches if necessary.  Serve with salad and chutney.