Chickpea and spinach patties
Chickpea and spinach patties are a nutritious dish featuring chickpeas and spinach blended with curry paste for bold flavor. Easy to make and ideal for serving as an appetizer or main course, they pair well with a coriander yogurt sauce.
Cook time 35 min
Prep time 25 min
Ingredients:
2 tbsp olive oil1 onion
2 tbsp curry paste
3 cups spinach
1/3 can canned chickpeas
1 egg
1 cup bread crumbs
1 cup greek yogurt
1/2 cup coriander leaves
Chickpea and spinach patties are a delicious and nutritious meal that combines the robust flavors of curry with the health benefits of chickpeas and spinach. These patties are perfect as an appetizer, a snack, or even as a main course when served with a side salad or in a pita. Not only are they packed with protein and fiber, but they are also easy to make.
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 3-4 minutes, until soft and translucent.
- Stir in the curry paste and cook for an additional minute, allowing the flavors to meld.
- Add the finely chopped spinach to the skillet and cook for 2-3 minutes, or until wilted.
- Remove the skillet from heat and let the mixture cool slightly.
- In a large mixing bowl, add the drained and rinsed chickpeas.
- Use a fork or potato masher to mash the chickpeas until they are mostly smooth but still have some texture.
- Add the sautéed onion and spinach mixture to the mashed chickpeas.
- Stir in the beaten egg and bread crumbs until the mixture is well combined.
- Season with salt and pepper to taste.
- Shape the mixture into patties of your desired size. You should be able to make around 6-8 patties.
- Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat.
- Add the patties to the skillet in batches, making sure not to overcrowd the pan.
- Cook for 3-4 minutes on each side, or until golden brown and heated through.
- Place the freshly cooked patties on a serving plate.
- In a small bowl, mix the Greek yogurt with the finely chopped coriander leaves to create a delightful dipping sauce.
- Serve the patties warm with the coriander yogurt sauce on the side.
Chickpea and spinach patties are a versatile and flavorful dish that can easily become a staple in your meal rotation. They are simple to prepare, nutritious, and can be enjoyed in various ways. Whether you serve them as a snack, appetizer, or main course, these patties are sure to be a hit with everyone.
Chickpea and spinach patties FAQ:
These patties are typically pan-fried rather than baked. If you prefer to bake them, preheat your oven to 375°F (190°C) and bake for about 20-25 minutes, flipping halfway through to ensure even browning.
The patties are done when they are golden brown on both sides and heated through. You can also check the internal temperature; it should reach at least 165°F (74°C) for safety.
Yes, you can store leftover patties in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. Reheat in a skillet or oven before serving.
If you don't have curry paste, you can use curry powder instead. Start with about 1-2 teaspoons and adjust to taste, but keep in mind it may alter the flavor profile slightly.
A non-stick skillet is ideal for cooking these patties, as it prevents sticking and allows for even browning. Alternatively, you can use a cast-iron skillet for a nice sear.
Cooking Tips:
- Ensure to drain and rinse the canned chickpeas thoroughly to remove excess sodium and improve the texture of the patties.
- Finely chop the spinach and onion for a smoother mixture and more uniform patties.
- Allow the patties to rest for a few minutes before cooking to help them hold their shape better during frying.
- If the mixture is too wet, add more breadcrumbs to achieve the desired consistency.
- For a healthier alternative, consider baking the patties on a parchment-lined baking sheet at 375°F (190°C) for about 20 minutes, flipping halfway through.
Nutrition Facts
4 ServingsCalories 240kcal
Protein 14g
Carbohydrates 30g
Fiber 4.46g
Sugar 7g
Fat 13g
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