125g FAGE Total
400g can chickpeas, drained well.
2 medium eggs
75g reduced fat feta, crumbled
Few sprigs mint, finely chopped
50g plain flour
1 small chilli, finely chopped
For the salad:
2 tbsp FAGE Total
1 red onion, very thinly sliced
1 tbsp extra virgin olive oil
- In a small frying pan, heat the chickpeas for 2-3 minutes until dry and just starting to colour. Cool, then crush with a potato masher.
- Mix together the chickpeas, eggs, yoghurt, feta, mint, flour and chilli, season well and leave for 5 minutes. Spray a large non-stick frying pan with oil, then drop in tablespoonfuls of the batter, spacing them 3-4 cm apart. Cook for 1-2 minutes per side until deep golden. Transfer to a warm plate, re spray the pan with oil and continue cooking in batches.
- To make the salad, mix the onion with a large pinch of flaked salt in a bowl and leave for 10 minutes. Slice the top and bottom off each orange cutting through just past the pith, place flat on a chopping board and slice off the peel from top to bottom following the shape of the orange. Holding the orange over a small bowl to catch any juice, slide the knife down the side of each membrane to remove the orange segments and add these to a salad bowl. Squeeze any remaining juice into the small bowl.
- Rinse the onion well under cold water and add to the salad bowl. Using a vegetable peeler, cut the courgette and carrot into long ribbons and add to the salad bowl along with the watercress. In a small bowl add the oil and yoghurt, season well and mix together. Drizzle over the salad, toss well and serve with the warm fritters.