Chickpea and Spinach Fritters with Tzatziki

Make chickpea and spinach fritters with tzatziki, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
Two tins, drained (400 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
2 large, about 110 g Egg
30 g Gluten-free plain flour
150 g Spinach
40 g Spring onion
10 g Rapeseed oil
100 g Tzatziki
200 g Tomato
1 tsp Ground cumin
1 tsp Ground coriander
1, chopped Fresh red chilli
Half a lemon Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Wilt the spinach in a dry pan, squeeze it dry and chop it. Pulse the chickpeas in a food processor until coarse but not smooth.
2. Mix the chickpeas, spinach, eggs, flour, sliced spring onion, spices, chilli and a good pinch of salt into a thick batter.
3. Fry heaped tablespoons in the oil over a medium heat, flattening each one, for three minutes a side until browned. You should get about ten.
4. Serve with the tzatziki, sliced tomatoes with salt and lemon.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-spinach-fritters-tzatziki

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