Chickpea Fritters

Name: Chickpea Fritters
Ingredients: 12 1/2 ounces potatoes peeled, coarsely chopped; 1 1/2 tablespoons butter; 2 tablespoons skim milk; 1 egg lightly beaten; 13 1/2 ounces chickpeas drained, rinsed; 1/4 cup fresh breadcrumbs; 7 ounces frozen chopped spinach thawed, excess liquid removed; 1 1/2 ounces frozen peas thawed; 3 shallots finely chopped; 1/2 teaspoon mild curry powder; 2 tablespoons oil; 12 lettuce leaves small; 3/4 cup low-fat greek yogurt; 1/2 cucumber deseeded, finely chopped

14 ingredients

3 steps

Ingredients

12 1/2 ounces potatoes peeled, coarsely chopped
1 1/2 tablespoons butter
2 tablespoons skim milk
1 egg lightly beaten
13 1/2 ounces chickpeas drained, rinsed
1/4 cup fresh breadcrumbs
7 ounces frozen chopped spinach thawed, excess liquid removed
1 1/2 ounces frozen peas thawed
3 shallots finely chopped
1/2 teaspoon mild curry powder
2 tablespoons oil
12 lettuce leaves small
3/4 cup low-fat greek yogurt
1/2 cucumber deseeded, finely chopped

Directions

1

Cook potatoes in boiling salted water for 10-15 mins, until tender. Drain and pat dry. Mash with butter, milk and egg until smooth. Add chickpeas, breadcrumbs, spinach, peas, shallots and curry powder. Shape into 12 small patties. Place on a lightly greased baking tray and chill for 30 mins.
2

Preheat oven to 350°F. Heat oil in a large frying pan over high heat. Working in batches, cook patties for 2 mins per side, until golden brown. Transfer to a baking tray. Bake for 10 mins, until heated through.
3

Divide lettuce between serving plates. Top with burgers, yogurt and cucumber. Serve.