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Corn, zucchini and chickpea fritters

Serves: 7
Prep: 10
Cook: 12

    A quick and healthy meal idea which is high in protein, low in fat and offers a full serving of veggies in each fritter. Serve with your favourite salsa and salad.

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    • 400g can chickpeas, drained
    • 1 cup self-raising white flour
    • ½ cup self-raising wholemeal flour
    • ½ tsp salt
    • 310g can corn kernels, drained
    • 1 zucchini (courgette), grated
    • 1 tbs chives
    • 2 eggs, lightly beaten
    • 1 cup So Good Almond Milk
    • 2 tbs oil


    1. Place drained chickpeas in a food processor and process until roughly chopped.
    2. Sift flours into a large bowl.
    3. Add chickpeas, corn, zucchini (courgette) and chives.
    4. Combine eggs and Almond Milk together and add to flour mixture, stirring until just combined.
    5. Heat oil in a large non-stick frypan over medium heat. Add ¼ cup of mixture, flatten slightly and cook 3-4 minutes each side until golden.


    • Top with your favourite salsa to really bring out the flavours.

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