Spicy spinach cakes with mint yoghurt

Name: Spicy spinach cakes with mint yoghurt
Total time: 45 min
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

45 minutes
Easy

The ideal vegetarian canapé for drinks parties. You can make these spicy spinach cakes ahead then warm through in the oven before serving with the mint yoghurt.

October 14, 2015 at 4:39 pm

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.