Spanish chickpea fritters

These zesty chickpea fritters by Julie Le Clerc are extremely versatile. We love them with a green salad for a light lunch or dinner, or topped with pronto rosso for a tasty tapas dish.

Makes 12

3 slices stale sourdough bread, crusts removed 
325g jar El Navarrico chickpeas, drained 
2 small free-range eggs, lightly beaten 
2 tsp toasted cumin seeds 
¼ Sabato Julie Le Clerc preserved lemon, finely chopped 
3 spring onions, finely chopped 
Extra virgin olive oil (EVO) 
Sabato pronto rosso, to serve 
Torn mint leaves, to garnish

Break bread into pieces and pulse in a food processor to form coarse crumbs (you will need 1 cup crumbs). Mash chickpeas in a bowl. Add crumbs, egg, cumin, lemon and spring onions. Season with salt and pepper and mix to combine. Shape into 12 small patties. Heat a little EVO in a non-stick frying pan. Cook fritters over medium heat for 2-3 minutes on each side until golden brown, adding more oil as needed. Drain on paper towels. Serve hot with pesto on the side. Garnish with mint.

Recipe by Julie Le Clerc