INGREDIENTS

• 1 can chickpeas

• 1 grated courgette

• 1 grated carrot

• 1 cup nutmilk

• 1 tsp basil

• 1 tsp thyme

• 1 tsp oregano

• ¼ cup rice flour

• ¼ cup polenta

• 2 cloves crushed garlic

• Salt and pepper

• 1 tblsp flax meal

• Olive and sesame oil

 

METHOD

1. Grate the carrot and courgette, then with a clean dry towel, or paper towel, squeeze to remove excess water, and transfer to a large bowl

2. Drain the chickpeas, rinse and blend with the crushed garlic and milk, add this to the bowl with veggies

3. Next, add the rest of the ingredients and mix well

4. Using your hands flatten into pancakes shapes and fry in the olive and sesame oil (using both adds a deeper flavour) cook about 5 minutes each side until browned on both sides

5. Serve with salad, humus, and chopped spring onions, enjoy!