Chick-pea salad and fritters

Fresh coriander and curry paste give these tasty little mouthfuls from Simon Rimmer a wonderful flavour. Serve with mango chutney or a yogurt dip
By Simon Rimmer
Chick-pea salad and fritters
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 225 g plain flour
  • 1 egg yolks
  • 200 ml water
  • 1 egg whites, whisked

For the Fritters

  • 400 g tinned chickpeas
  • 1 clove garlic, crushed
  • 2 tsp curry paste
  • 1 bunches fresh coriander, chopped
  • 300 g mashed potato
  • 500 ml vegetable oil, for deep-frying


1. To make the batter, combine the flour, egg yolk and water in a mixing bowl. Fold in the egg white.2. Mix together the chick-peas, garlic, curry paste, coriander and potato then shape into patties.3. Heat the oil in a large saucepan. Dip the patties into the batter and deep fry, in batches, for 5 minutes or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm and cook the remaining patties in the same way.

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