recipe by Saskia Gregson-Williams

The word fritter immediately makes you think of patties deep fried, swimming in grease, with an overwhelmingly oily taste (funny that). Unlike the typical restaurant fritters, these are light, deliciously healthy, nourishing and really satisfying. They’re honestly so easy to make, so delicious to eat and pretty beautiful to look at (if I do say so myself). The combination of the grated carrot, coriander and sweetcorn goes incredibly well with the subtle flavour of the chickpea flour. Chickpea flour is a great, protein-rich unrefined flour, completely gluten- and wheat-free. You can make all manners of things with it, from pancakes to flatbreads.

This dish was inspired by all the seasonal vegetables grown at the moment, so of course with the bucket loads of broad beans being harvested I incorporated them, by making the most amazing broad bean hummus. So divine, and the perfect complimentary dip to the fritters. Enjoy with a green salad and your good to go!

Remember to hashtag #hipandhealthy on Instagram and Twitter so we can see all your beautiful re creations!

4 medium carrots, peeled and grated
1/2 large red onion, diced
1 cup gram flour (chickpea flour)
A handful of fresh coriander, roughly chopped
1/3 cup sweetcorn
4 tbsp extra virgin olive, plus extra for frying
Salt & Pepper to taste

In a mixing bowl combine all ingredients. Form the mixture into five or six fritters. Heat a little oil in a pan over medium heat. Cooking two at a time, cook for roughly 3 minutes on each side; they should be turning golden brown and cooked well through.

Broad bean hummus:
200g fresh broad beans
110g tin chickpeas
3 tbsp water
2 tbsp olive oil
juice of 1 lemon
1/2 tsp ground cumin
¼ tsp salt

Cook the beans. Drain and rinse in cold water. Let them cool, then pop them out of their skins. Place all ingredients into your blender/ food processor. Blend for about three minutes until smooth. Add a pinch more salt if you fancy!