Name: Leek & chickpea fritters with tzatziki
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: greek
Ingredients: 1 leek, washed, thinly sliced; 1 x 400g can chickpeas, rinsed, drained; 2 eggs, lightly whisked; 30.00 ml plain flour; 30.00 ml chopped fresh continental parsley; Salt & freshly ground black pepper; 13.80 gm olive oil; 1 x 200g container tzatziki

Leek & chickpea fritters with tzatziki

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Vegetarian chickpea fritters - a scrumptious dinner choice!

Ingredients:

1 leek, washed, thinly sliced
1 x 400g can chickpeas, rinsed, drained
2 eggs, lightly whisked
30.00 ml plain flour
30.00 ml chopped fresh continental parsley
13.80 gm olive oil
1 x 200g container tzatziki

Instructions:

In a bowl, pour boiling water over the leek and let it sit for 1-2 minutes until soft. Drain. In a separate bowl, lightly mash the chickpeas with a fork. Mix in the softened leek, eggs, flour, 1 tablespoon of parsley, and season to taste.
In a non-stick frying pan over medium-high heat, heat oil. Place four 60ml (1/4-cup) portions of batter around the edge of the pan, leaving room for spreading. Cook until golden underneath, about 2-3 minutes. Flip and cook for another 2-3 minutes. Transfer to a plate, cover with foil to keep warm. Repeat to make a total of 12 fritters.
When serving, place 3 fritters on each plate, generously top with tzatziki, and sprinkle with the remaining parsley for a finishing touch.

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