Spinach, corn and chickpea fritters
Nutrition Facts
each servingIngredients
all 12 types- 2 tsp rapeseed oil
- 1 small onion, grated
- 1 red pepper, finely chopped
- 1 egg, beaten
- 150g frozen spinach, defrosted, water squeezed out, roughly chopped
- 1 tsp cumin
- 1 red chilli, finely chopped
- 80g frozen corn, defrosted
- 400g can chickpeas, drained and mashed thoroughly)
- 25g gram flour
- 10g fresh coriander, chopped
- salad, to serve
Directions
5 steps in totalAdd 1 tsp of oil to a saucepan, then add the onion. Cook for 2-3 minutes, then add the red pepper and fry a further 4-5 minutes.
Meanwhile, add the egg, spinach, cumin, chilli and sweetcorn to a bowl and mix well.
Stir in the onion and red pepper, then add the chickpeas, gram flour and coriander, and mix thoroughly.With wet hands, shape the mixture into 8 patties.
Add the remaining oil to a large non-stick frying pan over a medium heat. Place fritters in the pan and flatten slightly with a spatula to about ½-1cm thick, to ensure even cooking.
Cook the fritters until lightly browned for 3-4 minutes, then carefully flip over and cook the other side again for 3-4 minutes. You may wish to give each side a further 1-2 minutes to get a nice crust on them. Serve with salad.
