Artisan pasta making classes in London

I am very lucky, my children love eating beans. But their friends don’t. One day, as I had planned to prepare chickpeas for dinner, and had already boiled the pulses, a last minute playdate happened. I had to cook the chickpeas, otherwise I would have to throw them away. And that day I didn’t have anything particularly fancy in my fridge, and certainly not the lasagna the child kept asking. That’s how I came out with chickpeas and crabmeat fritters. Chickpeas fritters are not news in Italy, as a said in a previous post, we like to make balls of everything! I had a tin of crabmeat, so I decided to add it to the chickpeas, to give it more flavour (chickpeas can be a little bland on their own).  These fritters are easy and quick to make, especially if you use canned chickpeas. And best of all, my kid’s little friend ate them! Win-win situation.

Ingredients for 4 portions:

400gr of boiled chickpeas

120gr of canned crabmeat, drained

100gr of breadcrumbs

1 large egg

1 onion, finely chopped

Salt and pepper to taste

Vegetable oil for frying

Method:

  1. Puree the chickpeas in a food processor. Tip it in a bowl, and add the egg, the crabmeat, the chopped onion, salt, and pepper. Mix into a even cream. Stir in the breadcrumbs. You want to creat a thick paste that will detach from the bowl. If 100 gr of breadcrumbs is not enough, then keep adding until you get to desired consistency.
  2. With the help of a spoon, for small balls the size of a golf ball. Place them on a greaseproof sheet, taking care to space them. You should get about 16 fritters
  3. Heat the vegetable oil in a large until it boils. To check whether it has reached the right temperature, put a breadcrumb into the pan: when it sizzles, the oil is ready. Fry the fritters turning them around often to cook all around, until they get a lovely golden colour.
  4. Serve your chickpeas and crabmeat fritters warm or cold, with a green salad.

TIPS:

Chickpeas and crabmeat fritters are ideal for your child’s lunchbox.

If you want to avoid fryied food, you can bake the chickpeas and crabmeat fritters in the oven at 180°C/gas mark 4 for 30 minutes, or until golden. In that case, add less breadcrumbs into the mixture, to keep them more moist.

Store your fritters inan airtight container, in the fridge, for a maxiumum of 24 hours,

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