Today I share with you these spinach and chickpea cutlets. I really love vegetables and especially legumes, but unfortunately, I often cannot eat them due to digestive issues. So I decided to take the chickpeas and blend them with the spinach, making them more digestible. The spinach and chickpea cutlets are truly delicious; they are very soft on the inside and crunchy on the outside. For the breading, I used corn flakes that give a special crispiness, but if you prefer, you can use breadcrumbs, though I must say the result won’t be the same.
Let’s start messing around, enjoy the recipe.
Giusi.
- Difficulty: Very easy
- Cost: Cheap
- Cooking time: 15 Minutes
- Portions: 5
- Cuisine: Italian
Ingredients
These ingredients are for 5/6 spinach cutlets.
- 8.8 oz cooked, boiled chickpeas
- 12.3 oz cooked, boiled spinach
- 5 tbsp breadcrumbs
- to taste salt
- to taste corn flakes (Or breadcrumbs)
Tools
- 1 Bowl
- 1 Immersion blender
Steps
For this preparation, I used ready-made chickpeas in a glass jar. As for the spinach, I used frozen ones and cooked them in the microwave.
Squeeze the spinach well to remove all the excess water and place it in a bowl along with the cooked chickpeas, add salt and blend with the immersion blender.
Once the ingredients are blended, add 5 tablespoons of breadcrumbs, if necessary, and the consistency still seems too soft to work with your hands, add more breadcrumbs but don’t overdo it.
Form balls with your hands, then flatten them slightly to create the cutlet and dip it in the corn flakes on both sides.
I cooked the spinach and chickpea cutlets in the air fryer at 338°F for 15 minutes, turning them halfway through. If you prefer, you can cook the cutlets in a pan, just heat it with a little oil and cook until golden.
The cutlets are ready to be enjoyed.
