CHICKPEA SPINACH FRITTERS
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1 cup canned chickpeas 2 cups spinach 1 egg 2 tbsp flour 100gr smoked salmon 4 tbsp herb cream cheese 2 tbs lemon juice 1/2 tsp cumin S&P Olive oil microgreens or chives for garnish
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DIRECTIONS
- Bring cream cheese to room temperature and thaw the smoked salmon if frozen.
- In a food processor combine drained chickpeas, spinach, egg, lemon juice and cumin. S&P to taste. Process until smooth. Add flour and pulse until incorporated.
- Over medium high, heat a splash of olive oil in a nonstick pan. Using a spoon, scoop and form about four fritters. Fry until golden, about 2-3 min on each side.
- Spread about 1 tsp of cream cheese onto each of the fritters, place a slice of smoked salmon on top. Garnish with microgreens or finely chopped chives and enjoy!
