Chickpea and Vegetable Fritters
one 400 - 420 g (14 - 15 oz) can chickpeas (garbanzos) - drained and
rinsed
half a 300 g (10 oz) packet silken tofu
1 tablespoon (4 teaspoons) chicken-style stock powder
1/4 cup cornflour (cornstarch) or other starch
1 tablespoon (4 teaspoons) nutritional (savoury) yeast flakes
1 tablespoon (4 teaspoons) egg replacer powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
one 420 g (15 oz) can corn kernels
2 - 3 carrots - grated
Place chickpeas, tofu, egg replacer and seasonings into food rocessor.
Process until combined and chickpeas are broken down to desired
consistency. Add corn and carrot, turn processor to low and process until
just mixed. Heat a little oil in a fry pan. Place spoonfuls of mixture
into pan. Flatten slightly with the back of a spoon. Fry for a few minutes
on each side until golden brown and holding together nicely. Serve hot or
cold.
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