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Chickpea Fritter Stack


For the chickpea fritters:
1 tin chickpeas, drained and chopped
Half a bunch each of coriander and mint, chopped
1 red chilli, deseeded and finely sliced
½ red onion, finely diced
½ cup plain feta, finely crumbled
½ cup flour
2 eggs, lightly beaten
1 tablespoon sesame seeds
3 tablespoons each sunflower seeds and pumpkin seeds
Salt and pepper (and any other spice you wish to add, eg Cumin, dhanya powder, etc)
Oil for shallow frying
For the stack:
½ a butternut, peeled and sliced into 1cm thick rounds
1 aubergine, sliced into 1cm rounds
½ red onion sliced into thin rings
½ cup milk
2 tablespoons cornflour
For the sauce:
¼ cup Hellmans real mayonnaise
½ cup full cream yoghurt
A few mint leaves
1 red chilli, deseeded and finely sliced


  1. Mix all the ingredients for the fritters together, except for the oil, in a large bowl and leave in the fridge for 20 minutes or so.
  2. Heat a thin layer of oil in a large frying pan and spoon heaped tablespoons of the mixture onto the hot oil.
  3. Press the mixture down slightly to form a fritter.
  4. Cook for about 4 minutes on either side or until golden brown.
  5. Remove from the pan and keep warm until serving.
  6. Meanwhile place the butternut and aubergine slices on a baking tray, drizzle with olive oil and salt and pepper and roast them at 200°C for 10 minutes.
  7. Place the red onion rings into milk and then coat them in cornflour.
  8. Fry them in deep oil until crispy.
  9. Mix all the ingredients for the sauce together. Now you are ready to assemble the stack!
  10. Place a chickpea fritter on a plate and top with a slice of butternut and aubergine.
  11. Drizzle a little sauce over the top and toss a few mint leaves around.
  12. Repeat the same finishing off with the sauce.
  13. Top with extra broken mint leaves and finish with some of the crispy onion rings.