Zucchini and Corn Fritters with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach

These Zucchini and Corn Fritters are a delightful blend of fresh vegetables and protein-packed lentils and chickpeas, perfect for a late-night snack. Crispy on the outside and soft on the inside, they make for a nutritious and satisfying dish that’s both healthy and delicious.

Ingredients

• Zucchini - 200 grams, grated
• Corn kernels - 150 grams, fresh or frozen
• Cooked lentils - 100 grams
• Chickpeas - 100 grams, drained and rinsed
• Fresh spinach - 50 grams, chopped
• All-purpose flour - 50 grams
• Egg - 1 large
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons for frying

Steps

1. In a large bowl, combine the grated zucchini, corn, cooked lentils, chickpeas, and chopped spinach.
2. In a separate bowl, whisk together the egg, minced garlic, cumin, salt, and black pepper.
3. Pour the egg mixture into the vegetable and lentil mixture and stir until well combined.
4. Gradually add the flour to the mixture, stirring until a batter forms. If it’s too wet, add a little more flour as needed.
5. Heat olive oil in a non-stick skillet over medium heat.
6. Scoop about 1/4 cup of the mixture into the skillet for each fritter, flattening them slightly with the back of the spoon.
7. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
8. Transfer the fritters to a paper towel-lined plate to drain excess oil before serving.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids in digestion and helps maintain a healthy weight.
• Packed with protein from lentils and chickpeas, promoting muscle repair and growth.

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