Courgette, chickpea and sweetcorn fritters

Ingredients

1 400-gram can chickpeas, drained, rinsed

1/2 cup milk

2 eggs

3/4 cup plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 large courgette, grated

200g sweetcorn

2-3 tablespoons chopped fresh herbs, eg mint, basil, parsley, coriander

3 spring onions or 1 small onion, thinly sliced

Vegetable oil for frying

Directions

I didn't change anything from the original method, so head over to http://www.thewednesdaychef.com/the_wednesday_chef/2014/08/corn-zucchini-and-chickpea-fritters.html for the how to.

Notes from having made them:

• Make the fritters quite thin so they cook through to the middle as well as browning on the sides.
• We didn't like the mint, finding it too overpowering.
• We thought perhaps some red pepper flakes would do a great job of lifting the flavour. I'll try that next time and update this page!
• Sweet chilli sauce wasn't a brilliant accompaniment.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)