LUNCHES
Vegetable Fritters
Ingredients
1 onion peeled and roughly chopped into 4-6 pieces
1 carrot, likewise
1 capsicum (bell pepper) chopped into large pieces (deseeded)
1 courgette chopped into 4-6 pieces
2 cloves of garlic peeled
1 cup sweet corn kernels
handful of frozen peas
1 cup chickpea flour
½ cup plain flour
salt
pepper
1 teaspoon cumin powder
2 teaspoons turmeric powder
1/2 teaspoon chilli powder
Water to mix
oil for frying
Method
Put the onion, carrot, capsicum, courgette and garlic into a food processor and blend until finely chopped. (Or you can grate the carrot and courgette and finely chop the rest.)

Add to a large bowl with remaining ingredients. Add enough water to make a loose batter. (High protein chickpea flour means you don't need egg.)

Heat oil in a pan and fry spoonfuls of the mix until golden underneath, then turn and cook the other side. Makes about 28-30 - plenty for 4 people.

Serve with a lettuce salad.

You can change the vegetables for anything you like. Cauliflower, mushrooms, fresh chilli, pumpkin, potato, sweet potato (kumara), spring onions, anything! It's easy to extend out for more people and delicious any way you eat it.

Serve with yoghurt mixed with mint and diced cucumber if you like. Or chutney would also be great. Make it yours.

Replace plain flour with more chckpea flour to make gluten free.

Replace chickpea flour with plain flour and one egg if you like.