Spinach and Chickpea Pucks with Potato Wedges and Cool Salsa

After buying a second bag of spinach when they were on offer, we needed to use it, but wanted to try something new. So we thought why not make some green burgers that are actually green in colour!

Spinach is a great leaf, as it contains many vitamins as well as iron and calcium. And if it makes Popeye super strong, it must be good. ūüėÄ

Ingredients Serves 4
Cooking time: 40 mins

  • 1 kg¬†potatoes
  • vegetable oil
  • 1 white¬†onion
  • 2¬†cloves of garlic
  • 225¬†g chickpeas
  • 100 g fresh spinach leaves
  • 100 ml millet flakes
  • 1 egg
  • 100 ml whole wheat flour (Use gluten-free flour if you want the meal to be gluten free)
  • butter
  • half a red onion
  • 1 red pepper
  • 10 cherry tomatoes
  • 2 tbs red wine vinegar
  • pepper
  • salt
  • Set oven to 200¬įC

  1. Cut the potatoes into wedges. (The size of the chips is up to you, but we like them 1-cm thick.)
  2. Put the chips on an oven-proof tray and pour oil on top. (Use baking paper underneath, to make it easier to wash up later.)
  3. Put the tray in the oven for about 20 mins.
  4. Put the white onions, 1 clove of garlic (save one for the sauce), chickpeas, spinach, rolled millet, egg, and whole wheat flour into a food processor and mix until smooth. Add salt and pepper to suit tastes.
    Note: The mixture is not supposed to be too hard, so don’t worry if it is fairly loose and sticky.
  5. Put a frying pan on a medium-high heat with some butter.
  6. Shape the mixture into pucks (we made 12) and put in the frying pan.
  7. Fry the pucks on one side until golden brown, and then flip and repeat.
  8. Chop the garlic, red onion, tomatoes, and pepper and mix in a bowl with the red wine vinegar and add salt and pepper to suit tastes.
  9. Serve the pucks, chips, and salsa on plates.
  10. Enjoy!


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