LAMB & CHICKPEA FRITTERS WITH SALSA VERDE CREAM

SERVES 4 PREP 15 MINS COOK 15 MINS

• 1 tbsp olive oil, plus

2 tbsp extra for frying • 1 onion, finely chopped • 250g lamb mince

• 1 tbsp Moroccan seasoning • 1 cup self-raising flour

• ¾ cup milk

• 1 egg

• 420g can chickpeas, rinsed, drained

• 60g bag mixed salad leaves • 2 tomatoes, cut into wedges

• 1 Lebanese cucumber, chopped

SALSA VERDE CREAM

• ½ cup chopped parsley leaves

• ½ cup mint leaves

• 2 tbsp extra-virgin olive oil • 1 tbsp lemon juice

• ½ cup sour cream 1 In a frying pan, heat oil on medium. Saute onion 3-4 mins until tender. Brown mince 6-8 mins, breaking up lumps. Add seasoning. Cook 1 min. Remove from heat. Cool.

2 Sift flour into a bowl. Gradually whisk in combined milk and egg. Roughly mash half the chickpeas and stir through with cooled lamb mixture.

3 In a frying pan, heat oil on high. In 2 batches, cook ¼ cup measures, flattened, 2-3 mins each side until golden and cooked through. Drain on paper towel.

4 SALSA VERDE CREAM

In a food processor, combine herbs, oil and juice. Process until smooth. Stir through sour cream. Season.

5 In a bowl, combine leaves with remaining chickpeas, tomato and cucumber.

6 Serve fritters with cream and chickpea salad.