Curried chickpea and spinach patties

For healthy vegetarian burger or salad try this recipe for chickpea and spinach patties.

Recipe «Curried chickpea and spinach patties» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 1 small brown onion, finely chopped, 2 tbsp rogan josh curry paste, 100g baby spinach, 2 x 300g cans chickpeas, drained, rinsed , 1 egg, 1 1/2 cups fresh breadcrumbs, 1 cup Tamar Valley Greek Style Yoghurt , 1/2 cup fresh coriander leaves, finely chopped, Rocket and lemon wedges, to serve.

Ingredients:

• 2 tbsp vegetable oil 
• 1 small brown onion, finely chopped 
• 2 tbsp rogan josh curry paste 
• 100g baby spinach 
• 2 x 300g cans chickpeas, drained, rinsed 
• 1 egg 
• 1 1/2 cups fresh breadcrumbs 
• 1 cup Tamar Valley Greek Style Yoghurt 
• 1/2 cup fresh coriander leaves, finely chopped 
• Rocket and lemon wedges, to serve 

Instructions

1. Heat half the oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add spinach. Cook, stirring, for 2 minutes or until spinach wilts. Cool 10 minutes.
2. Place chickpeas in a food processor. Process until roughly chopped. Add spinach mixture, egg, breadcrumbs, 1/3 cup yoghurt and half the coriander. Process until mixture is just combined. Season with salt and pepper. Refrigerate for 30 minutes. Shape 2 tablespoons of mixture into a 2cm-thick patty. Repeat with remaining mixture.
3. Heat remaining oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes each side or until browned lightly. Transfer to a plate. Cover to keep warm.
4. Combine remaining yoghurt and coriander in a small bowl. Serve chickpea patties with yoghurt mixture, rocket and lemon wedges.