Zucchini and Corn Fritters with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach

Zucchini and Corn Fritters with Lentils and Spinach is a delightful and nutritious dish that's perfect for a late-night snack. These fritters are packed with protein, fiber, and vitamins, making them both satisfying and wholesome.

Ingredients

• Zucchini - 200 grams, grated
• Corn kernels - 100 grams (fresh or frozen)
• Cooked lentils - 100 grams
• Fresh spinach - 50 grams, chopped
• Chickpeas - 100 grams, cooked and mashed
• All-purpose flour - 50 grams
• Egg - 1 large
• Garlic - 2 cloves, minced
• Green onion - 2 stalks, chopped
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for frying)

Steps

1. In a large bowl, combine the grated zucchini, corn kernels, cooked lentils, chopped spinach, and mashed chickpeas.
2. Add the flour, egg, minced garlic, chopped green onion, cumin, salt, and black pepper to the mixture. Stir until well combined.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
4. Scoop about 1/4 cup of the fritter mixture into the skillet for each fritter, flattening them slightly with a spatula.
5. Cook for 4-5 minutes on each side or until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate and repeat with the remaining mixture, adding more olive oil as needed.
7. Serve warm, optionally with a yogurt or tahini dip.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from the vegetables and legumes.

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