Spinach Fritters

Servings: 6

As a Recipe and Lifestyle Coach, fiber is one of my favorite things, since it can aid weight loss, keep you satisfied, and control your blood sugar levels! Thankfully, both potatoes and spinach are treasure-troves of fiber. If you have any leftover veggies lying around, this recipe is the perfect way to put them to use.

INGREDIENTS

1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
1 cup diced potatoes
1 medium onion, diced
1 garlic clove, minced
½ cup spinach leaves
1⅓ cups chickpea flour
2 large eggs, lightly beaten
½ cup water
½ teaspoon salt

INSTRUCTIONS

1. Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Stir in the diced potatoes and cook for 10 minutes, until they are lightly golden and start to soften.
2. Add the onion, garlic, and remaining 2 teaspoons of olive oil. Cook for another 5 minutes, stirring occasionally, until the onions soften.
3. Add the spinach and cook for 2 minutes, until the spinach wilts.
4. Whisk together the chickpea flour, eggs, water, and salt in a medium bowl. Pour the mixture into the pan and mix well, until the potatoes are coated with the mixture.
5. Decrease the heat to medium-low and cook for 5–7 minutes, until golden. Flip and cook for another 5 minutes, until golden. Remove from the heat.
6. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving • 

Calories 45
Total Fat 1.5 g 2%
Saturated Fat 0.2 g 1%
Polyunsaturated Fat 0.1 g —
Monounsaturated Fat 1.1 g —
Trans Fat — 
Cholesterol — 
Sodium 5 mg —
Total Carbohydrates 7 g 3%
Dietary Fiber 1 g 4%
Total Sugars 1 g —
Protein 1 g 2%
Vitamin A 141 mcg 15%
Vitamin C 7.8 mg 8%
Vitamin D — 
Potassium 165 mg 4%
Calcium 17 mg 2%
Iron 0.5 mg 2%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here