Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 9.16 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1 small sweet potato
- 420grams chickpeas, rinsed
- 420grams no-added-salt corn kernels, drained
- 1 cup shredded tasty cheese
- 3 free range eggs, lightly whisked
- 2/3 cup plain flour
- 2 cloves garlic, crushed
- 1tablespoons mild curry powder
- 1 avocado
- 2 limes
- 1 small red onion
- 1/3 bunch coriander, leaves picked
- 120grams baby leaf rocket
- 1/2 cup light sour cream
- 10milliliter vegetable oil, to shallow fry
Description
Ease into the week with this budget-friendly potato and chickpea fritter recipe. Big on crunch and flavour, this easy meal will become your new go-to.
Method
Step 1 of 4
Coarsely grate potato. Place in a large bowl.
Step 2 of 4
Add chickpeas, corn, cheese, eggs, flour, garlic and curry powder to bowl. Season. Stir to combine.
Step 3 of 4
Heat enough oil in a large non-stick frying pan to reach a depth of 1cm. To shallow-fry 3 patties at a time, spoon 1/3 cup potato mixture at a time around edge of pan. Flatten slightly and cook for 2 minutes each side, or until patties are golden-brown and cooked. Transfer to paper towels to drain. Repeat with remaining potato mixture, reheating and topping up oil between batches if necessary.
Step 4 of 4
Finely chop avocado. Finely zest 1 of the limes, then juice. Cut remaining lime into wedges. Place avocado in a large bowl with zest, juice, red onion and half of the coriander. Stir to combine. Place rocket and patties on serving plates. Top with sour cream and avocado mixture. Serve with lime wedges.
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