Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Spinach, corn and chickpea fritters

Special Diets

Thumbnail
Thumbnail
Thumbnail
Spinach, corn and chickpea fritters
A perfect supper dish. Works well in pitta breads with lots of salad.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 164g serving contains (excludes serving suggestion)
KCal
181
Carbs
18.8g
Fibre
8.8g
Protein
10.7g
Fat
5.0g
Saturates
0.7g
Sugars
5.8g
Salt
0.74g
Fruit/Veg Portion
2
Ingredients

Ingredients

2 tsp rapeseed oil
1 small onion, grated
1 red pepper, finely chopped
1 egg, beaten
150g frozen spinach, defrosted, water squeezed out, roughly chopped
1 tsp cumin
1 red chilli, finely chopped
80g frozen corn, defrosted
400g can chickpeas, drained and mashed thoroughly)
25g gram flour
10g fresh coriander, chopped
salad, to serve
Please view Whisk.com privacy policy for more information
Method

Method

Recipe tips
  • The nutritional information above does not include salad as a serving suggestion.
  • If you don’t have a big enough pan, you can cook the fritters in two batches. Place on a warm plate and set aside until they’re all ready.
  • You can serve the fritters either warm or cold.
  • If you don’t have gram flour you could use plain or wholemeal wheat flour instead.
  • Freezing instructions: Freeze in individually wrapped portions with greaseproof paper between each fritter. Defrost thoroughly and reheat until piping hot throughout.
Back to Top
Brand Icons/Telephonecheck - FontAwesomeicons/tickicons/uk