Makes 20 small fritters

INGREDIENTS:

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

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METHOD:

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