eCook Meal
Easy Veggie Bites & Herbed Yoghurt
with Italian-style hard cheese & a chickpea salad
Life’s batter with fritters, Chef! Grated zucchini, potato & onion fritters are fried until golden, then plated up next to crispy chickpea, balsamic vinegar-pickled onions, greens & Italian-style hard cheese ribbons. To take this meal from great to fabulous, we’ve added a parsley-infused yoghurt for dipping.
Serving guide
Choose your portion size.
BALSAMIC Onion
In a bowl, combine a ¼ of the Onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour mix, and seasoning. Mix until combined. Set aside.
FAB FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the Onion and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the Parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
BALSAMIC Onion
In a bowl, combine a ¼ of the Onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour mix, and seasoning. Mix until combined. Set aside.
FAB FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the Onion and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the Parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
BALSAMIC Onion
In a bowl, combine a ¼ of the onions, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 2 eggs, the remaining onion (to taste), the flour mix, and seasoning. Mix until combined. Set aside.
FAB FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the Parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
BALSAMIC Onion
In a bowl, combine a ¼ of the onions, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 2 eggs, the remaining onion (to taste), the flour mix, and seasoning. Mix until combined. Set aside.
FAB FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the Parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R183.12
for 4 servings · R45.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Flour Mix needs 100 mlEasy To Bake Vetkoek Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
Shopping
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Frequently Asked Questions
What is the preparation time for Easy Veggie Bites & Herbed Yoghurt?
The preparation time for Easy Veggie Bites & Herbed Yoghurt with Italian-style hard cheese & a chickpea salad is between 35 and 50 minutes.
What is the total time required to make Easy Veggie Bites & Herbed Yoghurt with Italian-style hard cheese & a chickpea salad?
The total time required to make Easy Veggie Bites & Herbed Yoghurt with Italian-style hard cheese & a chickpea salad is between 40 and 55 minutes.
How many servings does Easy Veggie Bites & Herbed Yoghurt provide?
4 servings
What are the main ingredients in Easy Veggie Bites & Herbed Yoghurt?
Baby Marrow, Balsamic Vinegar, Chickpeas, Flour Mix, Grated Italian-style Hard Cheese, Onion, Parsley, Potato, Salad Leaves, Yoghurt
What is the nutritional information of Easy Veggie Bites & Herbed Yoghurt?
Calories: 627, Carbs: 94 grams, Fat: grams, Protein: 30.2 grams, Sugar: 16.9 grams, Salt: 445 grams
How do I prepare Easy Veggie Bites & Herbed Yoghurt?
DINNER IS READY: Plate up the fritters. Side with the chickpea salad and the parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef! FRESH SALAD: To the bowl with the onion and the vinegar, add the chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley. FAB FRITTERS: Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel. FRITTER PREP: Grate the baby marrow and the potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour mix, and seasoning. Mix until combined. Set aside. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. BALSAMIC ONION: In a bowl, combine a ¼ of the onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
What should be prepared from my kitchen to make Easy Veggie Bites & Herbed Yoghurt?
Baby Marrow, Balsamic Vinegar, Chickpeas, Flour Mix, Grated Italian-style Hard Cheese, Onion, Parsley, Potato, Salad Leaves, Yoghurt
How many calories does Easy Veggie Bites & Herbed Yoghurt have?
627 calories
How much fat content does Easy Veggie Bites & Herbed Yoghurt have?
grams