Spicy spinach cakes with mint yoghurt

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• Kathryn

  27 December 2011

  Kathryn rated and commented on this recipe

  

  So easy to make and tasted fantastic as part of a Boxing Day buffet. Went well with the mint yoghurt. The mixture is a bit too sticky to shape into cakes but a good teaspoonful of the mix dropped into hot oil did the trick and they held together well as they cooked. Will definitely make again.

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• Ros

  31 December 2011

  Ros rated and commented on this recipe

  

  Could not get any spinach-sold out on Xmas eve so used lettuce. I had a great deal of difficulty with my 30 year old blender and ended up putting the lot through a mincer. I cooked the cakes much longer, very gently for about 15 mins. The whole dish was a hit and all disappeared quickly.

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• sabine

  06 March 2012

  sabine rated and commented on this recipe

  

  Disappointing... Patties didn't keep shape, the result was quite bland. Won't make it again.

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• Gemmalem

  23 March 2012

  Gemmalem commented on this recipe

  These were fantastic! I made them as part of a Moroccan themed dinner party and they went down a treat. I followed the recipe and, even though the mixture was reasonably 'sloppy' it wasn't a problem as I just shaped the mixture with two tablespoons instead, and for next time I'll probably use a piping bag to speed up the shaping process. Reasonably time consuming (my own fault as I used a small frying pan meaning I could only fry 4 cakes at a time) but completely worth the effort - tasted fantastic! @Sabine - if end result was bland - up the seasoning! I used a good pinch of salt and pepper as well as the spices, no complaints whatsoever :)

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http://www.bbcgoodfood.com/recipes/1814664/

http://www.bbcgoodfood.com/recipes/1814664/

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Ingredients

• 1 x 400g tin chickpeas , rinsed and drained
• 80g bag spinach , chopped
• 1 onion , roughly chopped
• 1 garlic clove , chopped
• a handful coriander , plus extra to garnish
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp mild chilli powder
• 3 tbsp plain flour
• sunflower oil , for frying
• 4 tbsp natural yogurt
• 1 tsp mint sauce

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Difficulty and servings

MAKES 20

Preparation and cooking times

Ready in 45 mins

Ingredients

• 1 x 400g tin chickpeas , rinsed and drained
• 80g bag spinach , chopped
• 1 onion , roughly chopped
• 1 garlic clove , chopped
• a handful coriander , plus extra to garnish
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp mild chilli powder
• 3 tbsp plain flour
• sunflower oil , for frying
• 4 tbsp natural yogurt
• 1 tsp mint sauce

PER SERVING

33 kcalories, protein 1.3g, carbohydrate 3.8g, fat 1.5 g, saturated fat 0.2g, fibre 0.7g, salt 0.09 g

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