IMG_3137Meatless Monday has become a popular addition to our weekly meals. In fact we are quite happy to go meatless three or four times a week. The great advantage to this kind of eating is you are consuming more vegetables and it also saves money if you are trying to budget. Then there are the health and enviromental benefits. I know that there was a time when it wasn’t considered a meal unless it included meat of some kind but those days are over.

This recipe is so simple and delicious. It is great for children and can be packed into lunch boxes the next day. They taste great hot or cold.

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Recipe

1/2 cup of milk
1/2 cup of chopped spring onions
1 zucchini grated.
1 clove of garlic
1 tablespoon of cumin
zest from one lemon
To serve add a wedge of lemon and some tzatziki
Method
Drain your can of chickpeas in a colander and then blitz in your blender with the clove of garlic and set aside.
In a bowl whisk eggs, oil and flour together with corn from the can and grated zucchini. Add cumin, salt and pepper, lemon zest and spring onions and mix together well.
Heat a non-stick fry pan with a little olive oil and drop large spoonfuls onto hot surface. Leave for a minute or so and then turn over. The heat must be warm enough to give a lovely brown colour but also the fritter needs to stay in the pan for around two minutes a side so that they are cooked all the way through.
Serve with a wedge of lemon and some hummus or tzatziki.
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