Chickpea fritters with tomato relish
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Ingredients
-
1
tablespoon
olive oil
-
1
red onion, finely chopped
-
2
tablespoon
finely grated ginger
-
1/2
teaspoon
ground allspice
-
4
wide strips lemon zest
-
6
cloves
whole
-
1/2
teaspoon
dry chilli flakes
-
400
g
Mutti ‘Polpa’ Chopped Tomatoes
-
3/4
cup
sugar
-
1/2
cup
white wine vinegar
-
400
g
can chickpeas, drained and rinsed
-
1
small red onion, chopped
-
2
cloves
garlic, crushed
-
1
medium zucchini coarsely grated
(200 g)
-
310
g
can corn kernels, drained
-
1
cup
finely chopped coriander leaves
-
3/4
cup
milk
-
2
eggs
-
1 1/2
cups
self-raising flour
-
1
teaspoon
salt
-
oil for frying
Share the ingredient list
Chickpea fritters with tomato relish: Method
- Prepare tomato relish. Heat oil in a small frying pan. Fry onion over a medium heat, stirring occasionally until soft. Add ginger and allspice and cook, stirring for 1 minute. Add lemon zest, cloves, chilli flakes, polpa, sugar and vinegar. Simmer, stirring occasionally for 20 minutes or until very thick. Set aside.
- Prepare fritters. Place chickpeas, onion and garlic in a food processor and process until roughly chopped. Place in a large bowl. Add zucchini, corn and coriander. Whisk milk and eggs together in a separate bowl; add to chickpea mix and stir to combine. Gradually stir in the sifted flour and salt.
- Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Using ¼ cup mixture per fritter, cook 4 fritters for 3 minutes each side or until golden brown and cooked through. Repeat to make 18 fritters. Serve with tomato relish.
- Tip: Any leftover tomato relish can be stored in the refrigerator for up to 2 weeks.