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Ingredients
- chickpeas 1 x 400g tin, rinsed and drained
- spinach 80g bag, chopped
- onion 1, roughly chopped
- garlic 1 clove, chopped
- coriander a handful, plus extra to garnish
- ground cumin 1 tsp
- ground coriander 1 tsp
- mild chilli powder 1/2 tsp
- plain flour 3 tbsp
- sunflower oil for frying
- natural yoghurt 4 tbsp
- mint sauce 1 tsp
Method
-
Step 1
Tip the chickpeas and spinach into a processor with the onion, garlic, coriander, spices, flour and a big pinch of salt. Blend until smooth, then shape into 20 cakes.
-
Step 2
Heat 2 tbsp oil in a non-stick frying pan, and fry the cakes for 3 minutes on each side until lightly golden. Mix the yoghurt and mint sauce and serve in a bowl for dipping.
Nutritional Information
- Kcals 33
- Fat 1.5g
- Carbs 3.8g
- Fibre 0.7g
- Protein 1.3g
- Salt 0.09g
