Vegetable Fritters with Yoghurt and Spinach

Name: Vegetable Fritters with Yoghurt and Spinach
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 parsnips, grated; 2 carrots, grated; 400 g chickpea, drained, rinsed and roughly mashed; 3 spring onions, finely sliced; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp tumeric; 1 tsp chilli flakes; ½ C plain flour; 2 eggs, lightly whisked; 120 g baby spinach; ½ C greek yoghurt; 1 cloves garlic, finely chopped

4 steps

Prep:20minCook:20min

Updated at: Wed, 16 Aug 2023 23:51:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories534.1 kcal (27%)

Total Fat8.9 g (13%)

Carbs87.5 g (34%)

Sugars15 g (17%)

Protein29.4 g (59%)

Sodium113.3 mg (6%)

Fiber16.3 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gchickpea

drained, rinsed and roughly mashed

3spring onions

finely sliced

1 tspground cumin

1 tspground coriander

½ tsptumeric

1 tspchilli flakes

Sauce

0.5 Cgreek yoghurt

1 clovesgarlic

finely chopped

Instructions

Step 1

To make the sauce combine the yoghurt, mint and garlic, season with sea salt to taste. Set aside.

Step 2

Place the parsnips, carrots, chickpeas, spring onions, spices and flour into a bowl and mix well. Add the eggs and mix just until combined.

Step 3

Heat a film of oil in a large frying pan over a medium heat and fry quarter cup scoops of the mixture in batches until golden brown on both sides, press the fritters quite firmly while cooking to compact them so they hold together.

Step 4

Serve fritters with spinach and top with a dollop of yoghurt.