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Easy Corn, Carrot & Chickpea Fritters

Prep Time: 8 min
Cook Time: 10 min
Serving Size: 10-12 fritters
  • Vegetarian
  • Gluten Free Option
  • Dairy Free 
The perfect meal to eat with one hand when you are running out the door. We know Mama’s are busy and breakfast and dinner can often be an afterthought. These easy fritters are packed with protein, vegetables and complex carbohydrates. They provide a source of fibre and are delicious! With these ready to go in the fridge you will never have to skip breakfast or lunch. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 2 eggs (whisked)
  • ½ cup oat milk, unsweetened
  • 1 x 400g can, chickpeas (rinsed & drained) 
  • 1 carrot (grated) 
  • 3 shallots (diced)
  • ¼ cup fresh parsley (diced) 
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup wholemeal spelt flour 
  • 2 tsp baking powder
  • 1 x 420g can, corn (rinsed & drained)
  • Extra virgin olive oil (EVOO) for cooking 
1.  In a small bowl whisk in the eggs and oat milk and set aside. 
2.  In a separate large bowl add the chickpeas and mash roughly with a fork. 
3.  Add all other remaining ingredients, gradually pour in the milk mixture and fold together until well combined. 
4.  To cook your fritters, heat a good splash of EVOO in a large frying pan over medium-high heat and add 1 heaped tablespoon of the mixture.
5.  Flatten with a spoon to form a fritter shape (we cooked 3 fritters in the pan at once).Cook for 2-3 minutes on each side until golden and then transfer to a plate.
6.  Repeat with remaining mixture until all fritters are cooked.
  • Serve warm with fresh rocket leaves, microgreens and avocado smash. 
  • Gluten Free option: Use buckwheat flour in place of wholemeal spelt flour, Almond milk in place of oat milk and gluten free baking powder to make it gluten free.

Easy Corn, Carrot & Chickpea Fritters

Prep Time: 8min
Cook Time: 10 min
Serving Size: 10-12 fritters
  • Vegetarian
  • Gluten Free Option 
  • Dairy Free
The perfect meal to eat with one hand when you are running out the door. We know Mama’s are busy and breakfast and dinner can often be an afterthought. These easy fritters are packed with protein, vegetables and complex carbohydrates. They provide a source of fibre and are delicious! With these ready to go in the fridge you will never have to skip breakfast or lunch. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 2 eggs (whisked)
  • ½ cup oat milk, unsweetened
  • 1 x 400g can, chickpeas (rinsed & drained) 
  • 1 carrot (grated) 
  • 3 shallots (diced) 
  • ¼ cup fresh parsley (diced)
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup wholemeal spelt flour 
  • 2 tsp baking powder 
  • 1 x 420g can, corn (rinsed & drained)
  • Extra virgin olive oil (EVOO) for cooking
1.  In a small bowl whisk in the eggs and oat milk and set aside. 
2.  In a separate large bowl add the chickpeas and mash roughly with a fork. 
3.  Add all other remaining ingredients, gradually pour in the milk mixture and fold together until well combined. 
4.  To cook your fritters, heat a good splash of EVOO in a large frying pan over medium-high heat and add 1 heaped tablespoon of the mixture. Flatten with a spoon to form a fritter shape (we cooked 3 fritters in the pan at once).
5.  Cook for 2-3 minutes on each side until golden and then transfer to a plate.
6.  Repeat with remaining mixture until all fritters are cooked. 
  • Serve warm with fresh rocket leaves, microgreens and avocado smash. 
  • Gluten Free option: Use buckwheat flour in place of wholemeal spelt flour, Almond milk in place of oat milk  and gluten free baking powder to make it gluten free.
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