Happy New Year 🙂 Yes, I know we are nearly half way into the month, I have been slack…there, I said it.
Well, whilst some of you have been all bundled up in scarves and boots, I have been sweltering in the sun. It is not all bad though, I have a nice tan, and feel healthy!
And, on the plus side, I made these Chickpea and Spinach Cakes !!! I think these are my new fave cakes, super easy to make and literally a few ingredients. Warning: you may be seeing more chickpea experiments happening here on this blog….just saying!!!
Chickpea and Spinach Cakes
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Makes about 9
500 grams (approx 2 cups) cooked chickpeas
large handful of chopped spring onions
2 big handfuls of baby spinach, chopped
2 medium-sized carrots, grated
large handful of coriander, stems included, chopped
2 rounds feta cheese (approximately 200 grams)
2 eggs, jumbo-sized
salt and pepper to taste
Add all the above ingredients into a food processor and blitz. I personally like a bit of a chunky texture. Once done, make into fair-sized balls (I made mine into heaped tablespoon size) flatten slightly and place on a greased baking tray. Bake in a pre-heated oven at 180 degrees Celsius / 350 degrees Fahrenheit for about 30 – 35 minutes or until golden brown.