Zucchini, Oatmeal & Chickpea Fritters with Grilled Chicken, Tomato, Feta & Mint Salsa

Serves 4

For the Fritters:

1/2 cup ground oats or oat bran

1/2 cup chickpea flour

1 tsp baking powder

1/2 cup low fat milk

2 free-range eggs

3 medium zucchini, grated

10ml chopped fresh parsley

a pinch of salt & pepper to season

10ml canola oil

– In a bowl, mix together the ground oats and chickpea flour, with the baking powder and seasoning.

– Make a well in the centre, and add the two eggs and milk.

– Mix the wet and dry ingredients into a batter, and then add the grated zucchini and mix well.

– Heat a non-stick pan on a medium heat, and drizzle with half a teaspoon of the canola oil

– Spoon a tablespoon at a time into the pan to make the individual fritters.

– Let the fritter form a crust on the underneath side and become golden brown and set a little, before flipping them over with a spatula.

– Let the fritters cook through and have colour on both sides, then remove from the pan and set aside

– Cook the fritters in 2 batches, so you don’t over crowd the pan.

– Set them aside on a platter or plate.

Makes 12 fritters

For the Chicken:

4 free range chicken breasts

1/2 tsp smoked paprika

zest and juice of one lemon

5ml chopped fresh thyme

salt and pepper to season

10ml canola oil

– Cut the chicken breast into strips and season with the paprika, lemon, thyme, salt & pepper

– Put a frying pan on a high heat and add the canola oil.

– When the pan is hot, add the chicken breasts and cook for around 2 minutes on each side, until browned, and cooked through.

– Remove the chicken strips from the pan heat and set aside until you are ready to serve.

For the Salsa:

2 large tomatoes

30g spring onion

1 tbsn chopped fresh mint

100g feta, cut into cubes

1 tbsn lemon juice

1 tbspn olive oil

salt and pepper

– Roughly dice the tomatoes, and slice the spring onion.

– Mix together the chopped tomatoes, mint, spring onion and feta, and drizzle with lemon juice and olive oil.

– Season to taste and mix well.

To assemble:

– Place the fritters onto individual plates or a platter to serve.

– Top the fritters with the grilled chicken.

– Pile the salsa over the top of the chicken and garnish with fresh coriander leaves.

Healthy eating is so important!

Recipe courtesy of chef Vanessa Marx for ADSA



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