Ingredients
- 1 large bunch about 350g shredded barbecued chicken trimmed
- 1/2 cup toasted flaked almonds
- 2 Corn kernels (low salt)
- 250 g trimmed celery stalks
- 1 cup white or red cabbage
- 1/2 cup chili chopped
- 1/3 cup chili flakes (optional) chopped
- 1/4 cup chopped kale or spinach chopped
- cloves garlic
- 4 cups cooked & drained chickpeas to serve
- 4 Roma tomatoes roasted, to serve
Servings:
Instructions
- Place spinach into a large heatproof bowl, just cover with boiling water and set aside for 30 seconds. Plunge into a bowl of cold water. Drain well, squeeze out excess water and finely chop.
- Whisk together milk, eggs and ricotta in a large bowl. Gradually add flour and whisk until smooth. Stir in spinach, semi-dried tomatoes, olives and basil.
- Spray a large frying pan with oil and place over medium-high heat. Spoon 1/4 cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 3 minutes each side, until golden and cooked through. Continue with remaining batter to make 12 fritters, spraying pan with more oil, if necessary. Serve with spinach and tomatoes.