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Spinach, corn and chickpea fritters

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Spinach, corn and chickpea fritters
A perfect supper dish. Works well in pitta breads with lots of salad.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 188g serving contains (excludes serving suggestion)
KCal
165
Carbs
15.9g
Fibre
7.8g
Protein
10.7g
Fat
4.8g
Saturates
0.7g
Sugars
3.5g
Salt
0.08g
Fruit/Veg Portion
2
Ingredients

Ingredients

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
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Method

Method

Recipe tips
  • If you don’t have a big enough pan, you can cook the fritters in 2 batches. Place on a warm plate and set aside until they’re all ready.
  • You can serve the fritters either warm or cold.
  • If you don’t have gram flour you could use plain or wholemeal wheat flour instead.
  • Freezing instructions: Freeze in individually wrapped portions with greaseproof paper between each fritter. Defrost thoroughly and reheat until piping hot throughout.
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