Curried Chickpea Fritters with Cucumber Salad
19 oz (540 g) canned chickpeas, drained and rinsed
1/3 cup (90 ml) milk or water
1/3 cup (90 ml) Saha Caribbean Curry Base
1 cup (250 ml) all purpose flour
1 cup (250 ml) corn kernels (frozen if fresh is not available)
1/2 cup diced red onion
1/3 cup (90 ml) chopped fresh cilantro
1/2 tsp (2 ml) baking soda
Canola oil for frying
3 cups (750 ml) mixed baby greens
1/2 cup (125 ml) sliced cucumber
1/2 cup (125 ml) halved grape tomatoes
1 tbsp (15 ml) extra virgin olive oil
1 tsp (5 ml) lime juice
In a large bowl, combine the flour, baking soda, salt and mix until well combined. In a separate, smaller bowl combine the milk and Saha Caribbean Curry Base and mix until smooth. In a food processor, gently pulse the chickpeas until they are roughly chopped and not pureed.
Slowly add the curry mixture to the dry ingredients, whisking until well combined. Add the chopped chickpeas, corn, cilantro and red onion to this mixture and stir until well combined. Add a generous amount of oil to a large skillet and heat over medium high heat. When the oil is hot, carefully add a 1/4 cup (60 ml) of the mixture to the pan and spread into a flat round shape with a spatula or the back of a spoon. Repeat this process as many times as you can without over crowding the pan. Cook the fritters for 2 to 3 minutes per side or until golden brown. Transfer the cooked fritters to a plate lined with paper towel to drain and cover to keep warm.
While the fritters are draining, combine the olive oil and lime juice in the bottom of a large bowl and mix well. Add the greens, cucumber and tomatoes to the is mixture and toss until well coated. Place a small bunch of this salad on a plate and top with the fritters. Serve warm!
Makes 12 fritters