Chickpea Fritters

Serves: 4

For the fritters 125g TOTAL Greek Yoghurt

400g canned chickpeas, drained well

75g reduced fat vegetarian feta, crumbled

50g plain flour

2 medium free-range eggs

1 small chilli, finely chopped

few sprigs of mint, finely chopped

spray oil

For the salad 2 tbsp Total Greek Yoghurt

2 oranges

1 red onion, very thinly sliced

1 courgette

1 carrot

1 tbsp extra virgin olive oil

100g watercress

In a small frying pan, heat the chickpeas for 2-3 minutes until dry and just starting to colour. Leave to cool, then crush with a potato masher.
Mix together the crushed chickpeas, eggs, yoghurt, feta, mint, flour and chilli. Season well and leave for five minutes.
Spray a large non-stick frying pan with oil, then drop in tablespoonfuls of the batter, spacing them 3-4 cm apart. Cook for 1-2 minutes per side until deep golden. Transfer to a warm plate, respray the pan with oil and continue cooking in batches.
To make the salad, mix the onion with a large pinch of flaked salt in a bowl and leave for 10 minutes. Slice the top and bottom off each orange, cutting through just past the pith, place flat on a chopping board and slice off the peel from top to bottom following the shape of the orange. Holding the orange over a small bowl to catch any juice, slide the knife down the side of each membrane to remove the orange segments and add these to a salad bowl. Squeeze any remaining juice into the small bowl.
Rinse the onion thoroughly under cold water before adding to the salad bowl. Using a vegetable peeler, cut the courgette and carrot into long ribbons and add to the salad bowl along with the watercress.
In a small bowl add the oil and yoghurt, season well and mix together. Drizzle over the salad, toss well and serve

Print Recipe www.totalgreekyoghurt.com