Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad
Prep:10 mins
Serves 4
400g can chickpea, drained and rinsed2 large eggs3 tbsp full-fat milk4 tbsp plain flour1 tsp baking powderbunch spring onions, ½ chopped, ½ sliced lengthways4 tsp harissa3 tbsp sunflower oil2 courgettes, thinly sliced200g pack feta cheese, crumbledsmall bunch mint leaves150ml pot natural yogurt, to serve
STEP 1Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.STEP 2Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.STEP 3Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.
