Chickpea and Spinach Fritters with Tzatziki
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Ten grams of oil is enough for a non-stick pan. In a steel pan they will stick and need double, which adds 45 kcal a serving.
The mix keeps in the fridge for a day, so making it the night before is a shortcut worth taking.

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