Spicy spinach cakes with mint yoghurt
- Preparation and cooking time
- Total time
- A little effort
Skip to ingredients
- 1 x 400g tin chickpeasrinsed and drained
- 80g bag spinachchopped
- 1 onionroughly chopped
- 1 clove garlicchopped
- a handful corianderplus 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
Nutrition: per serving
- kcal33
- fat1.5g
- carbs3.8g
- fibre0.7g
- protein1.3g
- salt0.09g
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.
