Tuesday, 9 November 2010

Sweetcorn and Chickpea Fritters

It is just me or is the cost of food, meat especially, just spiralling out of control? I find myself standing dazed at the the meat counter at my local super market weighing up the cost of a meal. Sure you can buy "cheaper" cuts, but you really can only serve mince and sausages so many times a week before your family start to complain. Chicken used to be great value meal, but even that has now become a treat in some cases.

Thank goodness for Meat-Free-Monday, a wonderful excuse to leave the meat out, feel good about saving the planet and save a few pennies for the rest of the weakly weekly food budget.

I also have more and more friends who now have teenagers that have decided to "go vegetarian", which is great - except it seems to be the moms who now have to come up with a different meal for an already fussy eater.

I came up with this fritter idea simply by combining 2 of my favourite tinned foods - creamed sweetcorn and chickpeas.

Chickpeas provide an excellent source of molybdenum. They are a very good source of folic acid, fibre and manganese. They are a great source of protein as well as minerals such as iron, copper, zinc and magnesium.

Sweet corn has vitamin B1, vitamin B5, vitamin C, folate, phosphorus, dietary fibre, and manganese. As an add-on to the sweet corn nutrients already stated, it also has a full array of other nutrients such as sugar, carbohydrates, soluble and insoluble fibre, vitamins, minerals, sodium, amino acids and more. 

So these fritter are an all around winner and will satisfy even the fussy teenagers and I am sure even tempt the carnivores to tuck in with gusto.

 Sweetcorn and Chickpea Fritters

1 Tin Creamed Sweetcorn
1 Tin Chickpeas
1½ cups Self Raising Flour
10ml sugar (optional)
Salt and White Pepper
1 Large Handful of Fresh Parsley roughly Chopped
1 Egg
15-30ml Plain Yoghurt
Oil for Frying
Bean Sprouts to serve (optional)

In a bowl, mash half the chickpeas and then add all the rest whole.
Add the sweetcorn and the rest of the ingredients mixing and adding enough yoghurt to get a thick batter,
Heat your oil in a non-stick pan and fry the fritters until golden brown and cooked through.
Keep warm until ready to serve, with sprouts if available.


Kimberly Peterson said...

I really love your idea of Meat Free Monday even though I'm a big fan of meat, I think it's good to go vegetarian for at least one day - and yes, especially since the cost of meat is going up and up!

Nina Timm said...

You know the first ever zucchini fritters I ever made was inspired by you. Seems like you are the fritter queen!!!

Kit said...

These look great. If only my son wasn't the opposite of a vegetarian!

I find that the price of veggies and dairy produce is also going up just as much. When I think of the food price increases since we moved here nine years ago it's enough to weep!

Marisa said...

So with you on the high food prices! Not just meat either (although that's a big culprit). I try to stick to buying as little prepackaged foods as I can and it does help. Of course, we also have about 3 vegetarian meals a week, so that definitely contributes to our savings!

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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