Corn, Zucchini and Chickpea Fritters

Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney.

• Ready In: 30 mins
• Serves: 4
• Yields: 12 Fritters

Ingredients

• 400  g chickpeas (drained and rinsed)
• 1⁄2 cup reduced-fat milk
• 2  eggs
• 3⁄4 cup self-raising flour
• 1  zucchini (large grated and squeeze out excess liquid)
• 310  g corn kernels (drained and rinsed)
• 2  tablespoons mint leaves (fresh, chopped)
• 3  green onions (scallions, thinly sliced)
•  olive oil flavored cooking spray

Directions

1. In a food processor roughly chop chickpeas.
2. Whisk milk and eggs in a jug.
3. Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
4. Stir in chickpeas, zucchini, corn, mint and onion.
5. Spray a large frying pan with oil and heat over medium-high heat.
6. Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
7. Cook for 2 to 3 minutes each side or until golden and cooked through.
8. Transfer to a plate and cover to keep warm.
9. Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
10. Serve with salad and chutney.