Recipe

Chickpea patties with spinach salad

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

Dec 31, 2009 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chickpea patties with spinach salad
  • 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

Chickpea patties with spinach salad
  • 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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