Spicy spinach cakes with mint yoghurt
Published: October 14, 2015 at 4:39 PM
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A little effort
Total time: 45 mins
0 reviews
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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.
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Ingredients
Nutrition
-
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
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1/2 tsp mild chilli powder
-
3 tbsp plain flour
-
for frying sunflower oil
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4 tbsp natural yogurt
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1 tsp mint sauce
Nutrition: per serving
- kcal33
- fat1.5g
- carbs3.8g
- fibre0.7g
- protein1.3g
- salt0.09g
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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.
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