how to make award winning Zucchini, tuna and chickpea fritters with avocado and mint salad

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini, tuna and chickpea fritters with avocado and mint salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini, tuna and chickpea fritters with avocado and mint salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini, tuna and chickpea fritters with avocado and mint salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 large zucchini, grated
  • 300g can chickpeas, drained, rinsed, lightly crushed
  • 185g can tuna in oil, drained, flaked
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • 2 green onions, thinly sliced
  • 2 teaspoons finely grated lemon rind
  • 1/2 cup almond meal
  • 1/2 cup self-raising flour
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1/2 cup Tamar Valley Greek Style No Added Sugar Yoghurt
  • 1 long red chilli, finely chopped

Method

  • Step 1
    Using your hands, squeeze zucchini to remove as much liquid as possible. Place in a large bowl. Add chickpeas, tuna, dill, mint, onion, lemon rind, almond meal and flour. Season with salt and pepper. Stir to combine. Add milk and egg. Mix well.
  • Step 2
    Heat oil in a large, non-stick frying pan over medium-high heat. Spoon 1/4 cup batter into pan. Repeat 3 times to make 4 fritters. Cook for 3 minutes each side or until browned and cooked through. Drain on paper towel. Cover to keep warm. Repeat with remaining batter to make 12 fritters.
  • Step 3
    Make Avocado and Mint Salad: Place mint, rocket and snow peas in a bowl. Toss well to combine. Add avocado, lemon juice and oil. Season with salt and pepper. Toss gently to combine.
  • Step 4
    Combine yoghurt and chilli in a small bowl. Season with salt and pepper. Serve with fritters and avocado and mint salad.

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