Spiced Korean Fritters
These punchy little fritters are great to make in bulk and put in your lunch box throughout the week, they’re plant based, delicious and rather filling so tick many boxes!
Suitable for dairy-free, vegans and vegetarians
- 100g chickpea flour
- 100ml water
- 1 250g pouch Merchant Gourmet Zingy Korean Style Grains
- Oil, to cook
- Salt and black pepper
- 4 tbsp hummus
- 2 handfuls rocket
- 1 avocado, chopped
- 2 tbsp mixed seeds
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- Add the chickpea flour and water to a mixing bowl and whisk until smooth. Add in the Korean Style Grains, stir to combine and season with salt and black pepper.
- Heat a little olive oil in a large non-stick frying pan and use a large tablespoon measure of batter to form each fritter. Fry for a couple of minutes until golden, flip and cook on the other side. Repeat to use up all the batter.
- Serve the fritters with a smear of hummus, some rocket leaves, avocado pieces and seeds.
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