John Myers
Ingredients for 2 servings:
- 120 g chickpeas, cooked from a jar or can
- 220 g potatoes
- 1 m.-large zucchini
- 100 ml rice cream (rice cream cuisine)
- some salt and pepper, freshly ground
- 3 tbsp extra virgin olive oil
Instructions
Working time approx. 12 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 32 minutes
vegan and quick in the pan
Cut off the stem and flower end of the zucchini, slice the zucchini into thin sticks, and then set aside. Place the chickpeas in a colander, rinse, and drain. Peel the potatoes and dice them. Place the chickpeas, potatoes, salt, and pepper in a food processor and chop finely to form a batter for the fritters. Gently heat 1 tablespoon of olive oil in a small pan or saucepan, add the zucchini, and sauté for about 1-2 minutes, stirring occasionally. Add the rice cream, cover, and cook for about 5 minutes until al dente. Season with salt and pepper. Gently heat 1 tablespoon of olive oil in a pan and spoon the batter into the pan. Smooth it out and fry until golden brown on both sides. Cook for about 4 minutes per side. Add the remaining tablespoon of olive oil after turning. I got 6 fritters from the mixture.
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