Chickpea and Spinach Fritters
4
Preparation time: 10
Cooking time: 10
2 pressed garlic cloves
60g Tahini
2 spring onions
500ml buttermilk
250g self raising flour
1/4tsp baking powder
3 eggs, lightly beaten
400g tin of chickpeas
A bunch of Parsley
salt and pepper
- Gently sauté the spinach over medium heat with a small drizzle of oil in a large pan just until wilted. Add the garlic and cook for about 1 minute until fragrant. Remove from heat.
- In a large bowl, roughly mash the chickpeas with a fork. Mix in the tahini and spinach.
- Add the remaining ingredients and mix into a batter.
- Heat a large non - stick pan over medium heat with a drizzle of olive oil. Once hot, drop 3 - 4 dollops of bat ter (about 75ml) around the pan. Cook for 3 - 4 minutes, then flip over and cook for further 3 - 4 minutes.
- Keep cooked fritters warm in a low oven while cooking the remaining batter.
- Serve with hummus or Greek yoghurt and garnish with extra chopped parsley.
A perfect family meal – quick to make, healthy and easy to satisfy a hungry bunch! Also ideal for packed lunches, meals to go or made-ahead snacks.
This recipe typically makes 15 fritters and each fritter gives you approx. 129 kcal, 6.1g Protein, 16.1g Carbs, 4.4g Fat and almost a quarter of your daily RDI of Calcium.
Like to experiment? Replace Spinach with Rocket or Energise SuperMix and use different spices and herbs of your choice.
View other easy and healthy recipes
Discover all our salad leaves & herbs
