Spicy spinach cakes with mint yoghurt

  • A little effort

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.



  • 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 yogurt 4 tbsp
  • mint sauce 1 tsp


  • 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.

Nutritional Information

  • Kcals 33
  • Fat 1.5g
  • Carbs 3.8g
  • Fibre 0.7g
  • Protein 1.3g
  • Salt 0.09g