Chickpea and potato fritters
Crunchy on the outside and soft on the inside.
An alternative and tempting way to incorporate pulses into your diet: chickpeas are good for the heart and for fighting cholesterol.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Dried chickpeas 200 g
- 2 potatoes
- Leftover vegetables (e.g. spinach or courgettes) 100 g
- 1 egg
- Breadcrumbs
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 281 Kcal
Environmental Impact
Per serving:
121 grams CO2 equivalence - carbon footprint
300 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Soak the chickpeas in water overnight. Drain them and boil in boiling salted water for about 40 minutes.
Boil the potatoes and vegetables.
Put the chickpeas, potatoes and vegetables through a food mill fitted with a large disk (or blend coarsely).
Add the whole egg and mix until smooth, then shape into fritters and dip in breadcrumbs.
Bake in the oven at 180 °C for around 20 minutes.
The Chef’s Advice
To give this dish a special touch, add spices such as coriander and turmeric to the mixture. Serve the fritters hot with a creamy yoghurt or curry sauce.
Nutritional Advice
To finish off the meal, this main dish can be served with a side of vegetables and a slice of bread.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
Pulses, such as chickpeas, are an excellent alternative protein source to add into your diet. One portion of beans has about 40 times lower an environmental impact than a portion of beef.
