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Chickpea Fritters with Potato Salad

Preparation: 10 mins

Cooking: 25 mins

Serves 4, costs under £3.00


  • 1 Tins Chick Peas (400g)
  • 2 Eggs (0)
  • 3 Tablespoons Semi Skimmed Milk (45g)
  • 4 Tablespoons Plain Flour (80g)
  • 1 Teaspoons Baking Powder (4g)
  • 2 Teaspoons Tomato Puree (20g)
  • 2 Spring Onions (20g)
  • 2 Tablespoons Vegetable Oil (20g)
  • 3 Potatoes (600g) (Large sized)
  • 5 Teaspoons Reduced Calorie Mayonnaise (75g) (Level spoonfuls)
  • 1 Pinch Ground Black Pepper (1g)
  • 4 Tomatoes (340g) (Medium sized)
  • ½ Cucumber (180g)
  • 8 Leaves Lettuce (80g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and dice potatoes and cook in boiling water for around 20 minutes until soft.
  2. Drain and rinse chick peas then mash with a fork or a food processor if you have one. Wash the spring onions and finely chop.
  3. Crack the eggs and add to the chick peas along with milk and mix well, then sift in flour and baking powder. Mix until smooth then add tomato puree and spring onions.
  4. In a frying pan heat the oil and the fritters- take 2 tablespoons of the mixture for each fritter. Once the you see bubbles appear turn the fritters over and cook until golden brown.
  5. Once potatoes have cooked, drain, allow to cool slightly then mix with mayonaisse and black pepper. Wash salad ingredients and chop.
  6. Serve fritters with potato salad and salad.

Nutritional Information