Name: Chickpea patties with spinach salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 400 gram can chickpeas, drained, rinsed; 100 gram low-fat feta; 1/2 cup (75g) self-raising flour; 1/4 cup (35g) chickpea (besan) flour; 1 egg, lightly beaten; 1/4 cup (185ml) skim milk; 1/4 cup chopped coriander leaves; 1 1/2 teaspoon ground cumin; grated rind and juice of 1/2 lemon; 3/4 cup (200g) low-fat natural yoghurt; 1 2/3 cup (200g) frozen peas, blanched; 100 gram sugar snap peas, blanched; 100 gram baby spinach; 2 lebanese cucumbers, thinly sliced

Chickpea patties with spinach salad

Served with a zesty yoghurt dressing, these tasty chickpea fritters make an easy vegetarian meal.

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

400 gram can chickpeas, drained, rinsed

100 gram low-fat feta

1/2 cup (75g) self-raising flour

1/4 cup (35g) chickpea (besan) flour

1 egg, lightly beaten

1/4 cup (185ml) skim milk

1/4 cup chopped coriander leaves

1 1/2 teaspoon ground cumin

grated rind and juice of 1/2 lemon

3/4 cup (200g) low-fat natural yoghurt

1 2/3 cup (200g) frozen peas, blanched

100 gram sugar snap peas, blanched

100 gram baby spinach

2 lebanese cucumbers, thinly sliced

Method

1.Coarsely mash chickpeas. Add feta, flours, egg, milk, coriander and half of cumin. Season and stir until combined.

2.Lightly spray a non-stick frying pan with cooking oil spray and heat on medium-high. Cook large spoonfuls of chickpea batter for 3 minutes each side, until cooked through.

3.Meanwhile, add remaining cumin with lemon rind and juice to yoghurt. Season to taste and mix well. Place peas, sugar snap peas, spinach and cucumber in a bowl with ¼ of yoghurt dressing and toss together lightly.

4.Serve patties and salad with remaining dressing.

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Ingredients

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