🍽️ Crispy Chickpea-Potato Fritters with Fresh Tomato Salad

Name: Crispy Chickpea-Potato Fritters with Fresh Tomato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: chickpeas 265 g; potatoes, mostly waxy 800 g; onions, yellow 2 pcs.; vine tomatoes 6 pcs.; eggs 1 pc.; curry powder pinch; salt pinch; pepper, black ground pinch; oil 2 tbsp; olive oil 2 tbsp; balsamic vinegar, light 1 tbsp

495 kcal · 30 min · 4 servings

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Ingredients

chickpeas 265 g
potatoes, mostly waxy 800 g
onions, yellow 2 pcs.
vine tomatoes 6 pcs.
eggs 1 pc.
curry powder pinch
salt pinch
pepper, black ground pinch
oil 2 tbsp
olive oil 2 tbsp
balsamic vinegar, light 1 tbsp

Instructions

1. Place the chickpeas in a sieve and rinse them thoroughly under running water.
2. Let the chickpeas drain well.
3. Puree the chickpeas in a tall container until smooth.
4. Peel the potatoes and wash them under running water.
5. Coarsely grate the potatoes.
6. Add the grated potatoes to the chickpea mixture.
7. Halve the onion and peel it.
8. Dice the onion finely.
9. Wash the tomatoes.
10. Slice the tomatoes thinly.
11. Take a large bowl.
12. Add the chickpea mixture to the bowl.
13. Add two-thirds of the diced onions.
14. Add the egg.
15. Add the curry powder.
16. Season with salt.
17. Season with pepper.
18. Mix all ingredients in the bowl thoroughly.
19. Take a frying pan.
20. Add oil to the pan.
21. Heat the oil over high heat.
22. Take a spoonful of the fritter mixture.
23. Add half of the mixture to the hot oil.
24. Shape the mixture into round fritters about 8 cm in diameter.
25. Gently flatten the fritters.
26. Fry the fritters for about 3 minutes.
27. Fry them until they are golden brown.
28. Flip the fritters.
29. Fry the fritters for another 4 minutes.
30. Fry them until they are golden brown.
31. Take a piece of kitchen paper.
32. Place the finished fritters on it.
33. Let the excess oil drain off.
34. Repeat the frying process with the remaining fritter mixture.
35. Take a clean bowl for the salad.
36. Place the tomato slices in the bowl.
37. Add the remaining diced onions.
38. Add olive oil.
39. Add balsamic vinegar.
40. Season the salad with salt.
41. Season the salad with pepper.
42. Mix the salad ingredients well.
43. Take plates.
44. Place the tomato salad on the plates.
45. Place the chickpea-potato fritters alongside.
46. Serve the dish.
47. Enjoy your meal!

Nutrition per serving

kcal: 495
Protein: 16 g · Fett/Fat: 20 g · Carbs: 64 g