Chickpea Spinach Patties

Ingredients

Metric

480 g ~ 2 cans cooked chickpeas
90 g frozen spinach
60 g ~ 1 small onion, diced
120 ml water
60 g oat flour
30 g ~ 2 tbsp tomato paste

Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin

Optional:
200 g yogurt mayo

US

16 oz ~ 2 cans cooked chickpeas
3 oz frozen spinach
1 small onion, diced
½ cup water
½ cup oat flour
2 tbsp tomato paste

Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin

Optional:
1 cup ~ 7 oz yogurt mayo

MAKES2 portions / 10 patties

PREP TIME10 minutes

COOKING TIME25 minutes

TOTAL TIME35 minutes

Steps

1Preheat the oven to 200°C (400°F) Fan. Add diced onion, frozen spinach and water to a medium-sized saucepan.

2Bring to a boil and reduce heat to medium (induction #4). Saute for 5 minutes or until all the water has evaporated.

3Drain and rinse cooked chickpeas. Add rinsed chickpeas to the cooked onion and spinach.

4Mash using a fork, an immersion blender or your hands (wear a food grade glove).

5Add flour, tomato paste, salt and spices.

6Mix to combine using a spoon or a spatula.

7Split the mix into 10 portions, wet your hands and shape the mix into patties. Arrange on top of a baking tray lined with baking paper.

Optional: Spray or brush the patties with olive oil.

8Bake in the middle of the oven for 15 minutes. Flip them over and bake for another 5 minutes.

9Transfer to a plate. Serve with yogurt mayo on the side.

Nutritional Info

Makes 2 portions
550 Calories per portion / 5 patties
26g protein
94g carbohydrates
23g fiber
10g fat

High in Vitamins B1, B2, B5, B6, Folate, A, E, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc

I made it!

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