Chickpea Fritters with Warm Salsa
Crispy chickpea fritters with fresh greens, cool raita and rich salsa roja.
Ingredients
Number of portions
Fritters:
800 g chickpeas, rinsed and drained
100 ml Santa Maria Salsa Roja
30 g olive oil
20 g corn starch
70 g black chia seeds
8 eggs
50 g parsely, chopped
200 g spinach, chopped
200 g feta cheese, crumbled
40 g Santa Maria Garam Masala Spice Mix
Cucumber raita:
300 ml plain yogurt
150 g cucumber, grated
25 g Santa Maria Raita Spice Mix
To serve:
250 ml Santa Maria Salsa Roja, warm
Green salad
How to prepare
Fritters:
Give the chickpeas a quick spin in the food processor. They should not be puréed, just slightly mashed.
Add all the ingredients to a large bowl and stir together.
Set the mixture a side and let thicken for 20 minutes.
Shape the fritters, approximately 12 cm in diameter and 85 g per fritter.
Fry the fritters in oil over medium heat for 2–3 minutes per side until golden and cooked through.
Cucumber Raita:
Mix cucumber, yogurt, and raita spice mix
Keep the sauce cold.
To serve:
Warm up the Salsa Roja.
Serve the chickpea fritters with cucumber raita, warm salsa and green salad.
Recipe categories
Food