Looking for a deliciously healthy dish that’s packed with flavor and nutrients? Say hello to our Cauliflower Spinach and Chickpea Patties! These irresistible vegetarian patties are not only easy to make but also perfect for a quick weeknight dinner or a delightful appetizer for your next gathering. With a crispy exterior and a savory filling, they are sure to impress even the pickiest eaters. Get ready to elevate your cooking game and tantalize your taste buds with this vibrant recipe that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup cauliflower, grated
- 1 cup spinach, chopped
- 1 can chickpeas, drained and mashed
- 1/2 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- Oil for frying
Instructions
- Start by preparing your ingredients. Grate 1 cup of cauliflower using a box grater or food processor. Chop 1 cup of fresh spinach into small pieces. Drain and rinse 1 can of chickpeas, then mash them in a bowl using a fork or potato masher until mostly smooth.
- In a large mixing bowl, combine the grated cauliflower, chopped spinach, and mashed chickpeas. Mix well to ensure all ingredients are evenly distributed.
- Add 1/2 cup of breadcrumbs to the mixture. This will help bind the patties together. If the mixture feels too wet, you can add a little more breadcrumbs until it reaches a suitable consistency.
- Crack 1 egg into the bowl and season with salt and pepper to taste. The egg acts as a binder, helping the patties hold their shape. Mix everything together until well combined.
- Once the mixture is uniform, use your hands to form small patties, about 2-3 inches in diameter. You should be able to make around 8 patties from the mixture.
- Heat a generous amount of oil in a large frying pan over medium heat. You want enough oil to cover the bottom of the pan to ensure the patties fry evenly.
- Once the oil is hot, carefully place the patties in the pan, making sure not to overcrowd them. Fry the patties for about 4-5 minutes on each side or until they are golden brown and crispy.
- Once cooked, remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the cauliflower spinach and chickpea patties warm, accompanied by your favorite dipping sauce or a side salad for a complete meal.
Tips
- Prep Ahead: To save time, you can prepare the grated cauliflower and chopped spinach in advance. Store them in the refrigerator until you're ready to mix the patties.
- Customize Your Flavors: Feel free to add herbs and spices like cumin, paprika, or garlic powder to the mixture for an extra flavor boost.
- Test the Mixture: Before forming all the patties, fry a small test patty to check the seasoning and binding. Adjust breadcrumbs or seasoning as needed.
- Oil Temperature: Ensure the oil is hot enough before adding the patties. If it’s too cool, the patties may absorb excess oil and become greasy.
- Serving Suggestions: These patties pair wonderfully with a tangy yogurt sauce, hummus, or a fresh salad. Get creative with your dipping options!
- Storage: Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet for a quick and tasty meal.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 24g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 70mg
