Description
Chick peas in water. Drained weight 240g. Italy Flag - Prepare and Use: Eat like the Italians! Sicilian chick pea fritters with tomato salsa: Coarsely crush 2 x 400g tins of chick peas in a large bowl using a potato masher. Stir in 1 de-seeded and finely chopped red chilli, 2 crushed garlic cloves, 2 thinly sliced spring onions, 50g of parmesan cheese, 1 beaten egg and 1 tbsp of plain flour, mix well, Divide the mixture into 15 balls and gently press to form little patties, Gently heat 4 tbsp of Napolina light & mild olive oil in a frying pan and gently cook the fritters in small batches for 2-3 minutes on both sides, keep warm until all the fritters are cooked, Serve with a simple tomato salsa made by mixing chopped tomatoes, chilli, finely chopped shallots, garlic and basil.