Spicy spinach cakes with mint yoghurt
- Preparation and cooking time
- Total time
- A little effort
Ingredients
- 1 x 400g tin chickpeas, rinsed and drained
- 80g bag spinach, chopped
- 1 onion, roughly chopped
- 1 clove garlic, chopped
- a handful coriander, plus extra to garnish
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp mild chilli powder
- 3 tbsp plain flour
- for frying sunflower oil
- 4 tbsp natural yogurt
- 1 tsp mint sauce
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 yogurt and mint sauce and serve in a bowl for dipping.
