Chickpea & Spinach Fritters

Name: Chickpea & Spinach Fritters with Lemon Raisin Basmati Rice & Spiced Cilantro Yogurt Sauce
Yield: 2 servings
Ingredients: 1 tsp Garam Masala; 1 Chickpeas; 1 Onion; 2 tbsp Sour Cream; 2 1/2 oz Spinach; 1 Lemon; 1 tbsp Curry Powder; 2 tbsp Greek Yogurt; 1 clove Garlic; 82 g Tempura Batter Mix; 1/4 oz Cilantro; 1 oz Raisins; 1 Ginger; 1/2 cup Rice; 3 tsp Salt, tsp; 2 tbsp Butter, tbsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp

with Lemon Raisin Basmati Rice & Spiced Cilantro Yogurt Sauce

By Recipe0 System

It’s hard NOT to love any ingredient when it’s fritter-fied, aka covered in batter and cooked until perfectly golden. This version, inspired by the most delicious Indian flavors, stars chickpeas, which we mash, then coat in a light tempura batter with curry and garam masala spices, spinach, and aromatics. They’re shallow-fried pancake-style until crispy, then paired with some of our favorite cuisine accompaniments: fluffy lemony raisin basmati rice and spiced cilantro yogurt sauce. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 tsp Garam Masala
1 Chickpeas
1 Onion
2 tbsp Sour Cream
2 1/2 oz Spinach
1 Lemon
1 tbsp Curry Powder
2 tbsp Greek Yogurt
1 clove Garlic
2 7/8 oz Tempura Batter Mix
1/4 oz Cilantro
1 oz Raisins
1 Ginger
1/2 cup Rice
3 tsp Salt, tsp
2 tbsp Butter, tbsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Zest and quarter lemon. Finely chop cilantro. Halve, peel, and finely dice onion. Peel and mince or grate garlic and ginger. Roughly chop spinach. Drain and rinse chickpeas.

In a small bowl, combine yogurt, sour cream, a squeeze of lemon juice, a pinch of garam masala (you’ll use more later), a pinch of cilantro, and lemon zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
2

Melt 1 TBSP butter in a small pot over medium-high heat. (For 4 servings, melt 2 TBSP butter in a medium pot.) Add half the onion, half the garlic, half the ginger, and a big pinch of salt. Cook, stirring, until softened, 2-3 minutes.

Add rice and raisins; stir to coat.

Stir in ¾ cup water (1½ cups for 4) and another big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

Meanwhile, heat a drizzle of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Add spinach, remaining onion, remaining garlic, and remaining ginger. Cook until slightly softened, 2-3 minutes.

Add curry powder, remaining garam masala, and a pinch of salt; cook until fragrant, 30 seconds.

Turn off heat; remove from pan. Wash out pan.
4

Place chickpeas in a large bowl. Mash with a potato masher or fork until almost smooth. (TIP: It’s OK if there are still some larger pieces.) Stir in spinach and aromatics, tempura mix, remaining cilantro, ½ tsp sugar (1 tsp for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4) until thoroughly combined. Season with salt (we used ¾ tsp) and pepper. (For 4, use 1½ tsp salt.) TIP: Batter should be thick but not dry. Add more water 1 TBSP at a time as needed.
5

Heat a drizzle of oil in pan used for aromatics over medium-high heat. Once pan is hot, carefully add ¼-cup scoops of chickpea batter, gently pressing to flatten. Cook until golden brown and crisp, 3-4 minutes per side. TIP: You may need to work in batches, adding another drizzle of oil before each batch.

Transfer to a paper-towel-lined plate.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lemon zest to taste. Season with salt and pepper to taste.

Divide rice between plates and top with chickpea and spinach fritters. Drizzle with spiced cilantro yogurt sauce. Serve with remaining lemon wedges on the side.