Zucchini Carrot Fritters
by Mercedes Sandoval
for 8 fritters
1 cup (200 g) chickpea
1 zucchini, grated
1 carrot, grated
½ cup (10 g) whole wheat panko
2 teaspoons fresh basil, chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
plain greek yogurt
green onion, diced
Mash chickpeas with a fork in a large bowl. Set aside.
Grate zucchini. Place in a clean dish towel or cloth.
Grate carrots. Place in a clean dish towel or cloth with zucchini.
Squeeze out as much moisture as possible.
Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
Stir until completely combined.
Heat olive oil in a large skillet on medium heat.
Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
Serve with a dollop of plain greek yogurt and diced green onion.
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