Makes 20 small fritters
400g tin chickpeas (drained and rinsed)
1 Tbsp oil
pinch of salt
1 cup brown rice
300g sweet potato
1 large zucchini grated
1spn parsley leaves
Place chickpeas, oil and salt into food processor and combine until a paste is formed
Add the hcickpea mixture to a large bowl with the remaining ingredients. Use a wooden spoon to mix until thoroughly combined. Heat the extra oil in a large fry pan over a medium heat.
Make heaped tablespoon size patties with your hands and place into the heated fry pan. Cook for 2-3 minutes either side until golden.
Allow to cool on a plate ar room temperature. Store in an airtight container in the fridge for up to 2 days.
Serve with salad/ veggie sticks