This is a healthy alternative to fried fritters, and a very good way to get children, and adults to eat vegetables. I have used fresh chickpeas and corn on the cob instead of tins, as they have a much nicer taste and no additives.
Fingers after they have been baked
I have served it with rocket, sour cream, and some mango chutney.
All the flavours went well together to make a delicious meal!
I have made it is a vegetarian dish, however, at the last moment decided I wanted to add some bacon with it, and for those who are not vegetarians, this complemented the flavours of the vegetables.
Preparation Time: 45 minutes
Cooking Time: 15 minutes plus cooking fresh ingredients if required
Makes: 13 medium fingers
Ingredients 200 g dried chickpeas, soaked overnight, or tinned chickpeas
¼ cup reduced-fat milk
Just under ½ cup self-raising flour
½ large zucchini, grated
160 g corn kernels
1 tbsp fresh chopped mint
2 small spring onions, thinly sliced
Salad leaves, chutney, sour cream (optional)
If baking, as against frying, heat the oven to 170°C
If using dried chickpeas, soak in plenty of water for 8 hours or overnight.
Cook these chickpeas for about an hour in clean water.
Meanwhile if using fresh corn on the cob, cook these for about 15 minutes. It is worth the extra work as they taste quite different to the tinned corn kernels.
Cooked corn on the cob
Cut down the sides of the corn cobs to remove the corn.
Corn stripped from the cob
Break up these strips so they form normal corn kernels.
These will be tastier than the tinned variety
Drain the chickpeas and roughly process in a blender or similar.
Roughly chopped chickpeas
Whisk the milk and eggs together. Place the flour in a bowl. Gradually add the milk mixture to the flour, mixing until it is smooth.
This should be a smooth paste now
Stir in the chickpeas, grated zucchini, corn, mint and spring onion.
Mixture ready to bake or, fry, if you prefer
Put this mixture into a small baking oval dish lined with baking paper, and add a bit of grated cheese on the top.