Curry Spinach and Chickpea Fritters

Curry Spinach and Chickpea Fritters


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Curry Spinach and Chickpea Fritters

Makes 10-12 mini fritters

Ingredients:

  • 2 Tbsp. tapioca starch
  • tsp. baking powder
  • ¼ cup crushed Perky’s Crunchy Flax Original or Perky’s Crunchy Rice Original Cereal
  • ¼ cup sorghum or rice flour
  • 1 tsp. chia or flax meal
  • ½ tsp. curry
  • ¼ tsp. turmeric
  • ½ tsp. cumin
  • 1 tsp. fine salt
  • ½ can chickpeas, rinsed and roughly chopped
  • ¼ onion, finely diced (about ½ cup minced)
  • ½ cup packed and pressed dry frozen spinach
  • ¼ cup minced cilantro

Directions:

  1. Whisk dry ingredients (tapioca, baking powder, cereal, flour, chia/flax, curry, turmeric, cumin, salt) together in a medium bowl. Add ½ cup water and whisk until the mixture is moist, not runny.
  2. Add the wet ingredients (chickpeas, onion, spinach, cilantro) to the mixture and mix together with a fork until blended.
  3. Heat a large nonstick pan and add a splash of olive oil. Take a large spoonful of the mixture and form it into a thin patty, place in the pan. Continue with the remaining mixture and cook a few minutes on each side until lightly browned.
  4. Serve with salsa, mango chutney or your favorite sauce.


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