Zucchini Chickpea Corn Cutlets
These fritters are wholesome and protein-rich made with chickpeas flour. Keep the kids from eating junk food by making a big batch for the kids to enjoy straight after school.
Ingredients
- 1 large zucchini grated
- 1 cup corn kernels fresh or canned drained
- ½ tsp salt
- 2 large garlic cloves minced
- 1 tsp baking powder
- ½ cup besan flour chickpea flour
- ½ tsp coriander powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
Instructions
Sour cream:
- Add the following ingredients in a blender and pulse until smooth: ½ cup cashews (soaked for at least 2 hours and drained), 1 tsp lemon juice, ½ tsp apple cider vinegar, ¼ tsp salt and ⅓-1/2 cup of water (as needed).
Main course
- Sprinkle some salt over your grated zucchini, allow to sit for about an hour to remove some water.
- Put the zucchini in a large, clean dish towel, and squeeze out any excess water. Put zucchini in a large bowl.
- Add in the corn kernels, minced garlic, besan flour, coriander, onion powder, and black pepper. Mix well.
- Form into balls or logs (cutlets) and press gently to flatten.
- Heat oil in a large pan over medium heat. Cook until golden (about 5 minutes), then flip and cook for another few minutes, or until that side has also browned lightly.
- Serve, with a dollop of vegan sour cream on top (or on the side).