Spinach and Cabbage Fritters with Yogurt Sauce

Ingredients

• Spinach1 cup (30 g)
• Cabbage1 cup (90 g)
• Garlic Paste1 teaspoon (2 g)
• Oats4 tablespoon (40 g)
• Egg2 count (110 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   Wash the cabbage and spinach, chop well and put in a pot with boiling water for 1 minute. Drain.

3. 3

   Step 3

   Put the vegetables in a bowl with the eggs, garlic paste and oat mixture. Add salt and pepper and mix until combined.

4. 4

   Step 4

   Heat a pan over medium-high heat and, once heated, pour the oil and spread.

5. 5

   Step 5

   Add the mixture using a spoon and smash shaping into fritters.

6. 6

   Step 6

   Cook each side for about 3 minutes over medium heat.

7. 7

   Step 7

   Once you flip them, cover the pan to get an even cooking process or until browned.

8. 8

   Step 8

   For the sauce: mix the natural yogurt with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the spinach and cabbage fritters on a plate. Add the yogurt sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach and Cabbage Fritters with Yogurt Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.