Chickpea fritters with yogurt, green chilli and cucumber salad

30 MINUTES | SERVES 4 | EASY |

chickpeas 400g tin, drained and rinsed gram flour 150g ground turmeric 1 tsp mild curry powder 1 tbsp eggs 2 large coconut water 175ml spring onions 3, finely sliced ginger a thumb-sized piece lime juice 2 tbsp rice vinegar 1 tsp caster sugar ½ tsp rapeseed or vegetable oil 2 tbsp, plus 2 tsp nigella seeds 1½ tsp cucumber ½, sliced thinly greek yogurt 200g mint leaves a handful, chopped green chillies 1-2, sliced

• Roughly mash the chickpeas in a bowl, using a fork.

• Tip the flour, spices and ½ tsp salt into a big bowl. Make a well in the centre, then crack in the eggs and whisk together, gradually incorporating more of the flour. Pour in 1/4 of the coconut water while whisking, make sure the batter is still lump-free, then whisk in the remaining coconut water in 3 batches. Keep whisking until the batter is perfectly smooth. Stir in the chickpeas and spring onions, and pour into a jug.

• Finely grate the ginger and squeeze all the juice from the pulp into a bowl, discarding the pulp. Whisk in the lime juice, vinegar, sugar, 2 tsp oil and nigella seeds. Stir through the cucumber.

• Heat 1 tbsp of the oil in a non-stick frying pan. Add spoonfuls of the batter and cook for 2-3 minutes on each side, flipping after bubbles appear on the surface. When golden and cooked through, keep warm in a low oven while you cook the rest in batches. Add more oil when you need to.

• To serve, pile up the fritters on plates with the cucumber salad, spoonfuls of yogurt, mint and slices of chilli.

PER SERVING 427 KCALS | FAT 20.1G SATURATES 5.3G | CARBS 35.7G | SUGARS 6.1G FIBRE 8.9G | PROTEIN 21.2G | SALT 1G