Veggie protein fritters 

(serves 4) 

• 1 small zucchini, shredded

• 1/2 cup chopped, carrots

• 3 cloves of garlic

• 1/2 inch ginger

• 15 oz can chickpeas drained, no salt added

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander seeds

• 1/2 tsp cayenne pepper (optional)

• 1/2 tsp black ground pepper

• 1/2 tsp salt 

• 1 Tbsp chia seed meal

• 1/4 cup corn flour

• Coconut or olive oil

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Grate the zucchini and carrots and add to a bowl. Sprinkle half the salt on top and press mixture with a paper towel. Process carrots, ginger, garlic, cayenne (if using) in a food processor and add it to the zucchini and carrots. Pulse the chickpeas until coarsely chopped. Add to the mixture along with the rest of the spices and flour. Mix well until all incorporated. Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.

If you prefer to bake instead, skip the oil and bake at 200 celcius until brown (20 to 25 minutes). Broil to crisp for a minute.