Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
Chickpea Fritters
- 1/3 cup self-raising flour
- 1/4 cup coriander (chopped)
- 3teaspoons ground cumin
- 2teaspoons lemon zest
- 1 free range egg
- 400grams organic chickpeas (drained)
- 1L vegetable oil
- 1 clove garlic
Salad
- 1/4 green cabbage (shredded)
- 2 carrots (shredded)
- 1/2 small red onion (finely sliced)
- 1/4 iceberg lettuce
- 80grams kale (shredded)
- 4 free range eggs, hard boiled (quartered)
Vinaigrette
- 2tablespoons lemon juice
- 1teaspoons authentic French Dijon mustard
- 1/3 cup olive oil
Method
Step 1 of 4
To make the chickpea fritters, process all the ingredients in a food processor. Fry spoonfuls in hot oil until golden.
Step 2 of 4
To make the vinaigrette, place all the ingredients in a screw-top jar and shake until combined. Season.
Step 3 of 4
To make the slaw, combine cabbage, carrot and onion in a bowl. Add kale and half the vinaigrette to slaw and toss to coat.
Step 4 of 4
Cut lettuce into 4 wedges and place on plates. Arrange slaw, fritters and egg on plates, season and drizzle over remaining dressing. Serve.
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