Recipe

Quinoa, Chickpea and Spinach Fritters

This recipe uses spinach, which is a storehouse for many phytonutrients that have health promotional and disease prevention properties. It is one of the richest sources of iron among green leafy vegetables. It also contains a high antioxidant content, rich in vitamin A & C.

 

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………

 

Ingredients 

Serves 2

200g chickpeas (soaked overnight)

200g cooked quinoa

1 small onion, peeled and roughly chopped

Handful of fresh parsley, roughly chopped

Handful of spinach leaves, roughly chopped

1 teaspoon, sea salt

1½ teaspoon, smoked paprika

1 small courgette, grated

50g coconut oil

 

How to:

 - Place the drained chickpeas, quinoa, onion, parsley, spinach, salt, and paprika into the food processor. Process until blended. Transfer to a large mixing bowl.

- Add the grated courgette to the chickpea mixture and season if necessary.

 - Portion the mixture into 6 equal portions. Squeeze the mixture between your hands as you shape each patty. Then cover and store in the fridge overnight.

 - Heat the coconut oil in a pan over medium-high heat. Add the fritters and cook for 3-5 minutes on each side.