Silverbeet & Chickpea Fritters w Creamy Avocado & Tzatziki

Crispy, firm and full of flavour, these fritters will delight those wanting a tasty way to load up on the right vitamins and minerals to support your immune system this winter!

Silverbeet is one of those vegetables that we know we should eat more of, but need the right recipe to make it taste delicious. Here we have paired chickpeas and silverbeet with a deliciously smooth avocado and tzatziki topping to make light fresh fritters. Perfect for a shared breakfast or a working from home lunch.

Eating to support our immune systems means that we need to focus on our Zinc intake as one in four New Zealanders are deficient in zinc and even mild deficiency of zinc affects our entire immune system. Luckily here, this recipe contains chickpeas, greek yoghurt, chia seeds, eggs, all of which are fantastic sources of zinc. These fritters are a warm way to care for your wellbeing this winter.

25 minutes of prep time
11 ingredients
Makes 10 fritters

Ingredients:
400g can chickpeas, rinsed and drained
¼ cup chia seeds
4 eggs
1 cup of flat-leaf parsley
100g silverbeet, chopped
100g feta, crumbled
1 Tbsp extra virgin olive oil
Sea salt and cracked pepper
2 avocados, mashed

Cucumber tzatziki
1 cup of natural Greek yoghurt yoghurt
1 cucumber, deseeded and grated

Method:
Place chickpeas into a bowl and mash with a fork

Add chia seeds, eggs, silverbeet and feta, season with salt and pepper, leave for 20mins to thicken

Heat oil in a non-stick frypan and add a ¼ cup of the mixture to the pan, frying each side for 2-3 mins until crispy brown

Mash avocado and set aside

Prepare the tzatziki by mixing the yoghurt with grated cucumber

Spread a layer of avocado, then tzatziki on fritters and serve with fresh lemon wedges

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