Chickpea and Spinach Fritters


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

  1. 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.
  2. In a large bowl, roughly mash the chickpeas with a fork. Mix in the tahini and spinach.
  3. Add the remaining ingredients and mix into a batter.
  4. 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.
  5. Keep cooked fritters warm in a low oven while cooking the remaining batter.
  6. 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.