 Preparation Time |
35mins
|
 Cooking Time |
5mins
|
 Level |
Medium
|
 Serves |
4
|
|
Free Food
|
FF
|
1 tin of chickpeas, drained and rinsed
1 onion, diced
1 garlic clove, chopped
1 tbsp tomato paste
1 tbsp dried rosemary
1 tsp salt
1/2 tsp ground black pepper
2 handfuls of fresh spinach, chopped finely
low cal spray oil
Serves 4
Drain and rinse the chickpeas and pulse in a food processor until roughly chopped.
Add the onion, garlic, tomato paste, rosemary, salt and pepper and pulse again until the ingredients are well combined.
Remove the mixture from the food processor and add to a bowl and stir in the chopped spinach.
Allow mixture rest in the fridge for 30 minutes.
Form the mixture into 8 fritters using your hands to pat into shape.
Spritz a hot pan with low cal spray oil and fry the fritters for 5 minutes on each side until crisp and golden.
Serve with ¼ plate baby boiled potatoes and a garlic mayo made from lighter than light mayo mixed with a little minced garlic.
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