Fritters
| 250 g | Tin chickpeas (Main) |
| 2 | Zucchini (Main) |
| 1 | Spring onion, thinly sliced |
| 1 Tbsp | Fresh parsley, chopped |
| 1 Tbsp | Fresh mint, chopped |
| 1 Tbsp | Fresh dill, chopped |
| 1 Tbsp | Fresh chives, chopped |
| 1 clove | Garlic, minced |
| 40 g | Parmesan cheese |
| 2 | Eggs |
| ¼ cup | Flour |
| 100 g | Feta, cubed (Main) |
| 1 dash | Sea salt |
| 1 dash | Cracked pepper |
Zingy mayo
| ⅔ cup | Best Foods Mayonnaise |
| 1 Tbsp | Fresh chives, chopped |
| 1 clove | Garlic, minced |
| ½ | Lemons, zest and juice |
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Directions
- Drain chickpeas and place in a large bowl. Use the back of a fork to roughly mash chickpeas. Grate zucchinis and squeeze to release any liquid. Add to chickpeas along with fresh herbs, garlic, parmesan, egg and flour. Mix well to combine. Add feta and season with salt and pepper. Gently combine as to not break up the cubes of feta.
- Bring a barbecue flat grill plate to a medium heat and drizzle with olive oil. Once hot, place large spoonful's of mixture onto the grill plate and gently push down with the back of a spoon. Fry for 2 - 4 minutes on each side or until golden brown.
- In a large bowl, combine zingy mayo ingredients. Serve alongside fritters.
See more BBQ recipes for your vegetarian mates
Recipe by Olivia Galletly from
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Olivia Galletly has become known for her use of seasonal veggies and adaptations of old classics. Olivia has developed her own vegetarian-friendly combinations for National BBQ day, pairing chickpea, zucchini and halloumi fritters with a zingy Mexican slaw.
