Baked Spinach and Cabbage Fritters with Yoghurt Dip

For a healthier take on fritters, our recipe bakes them in the oven instead of frying in oil.

Ingredients:

• 2 cups baby spinach

• 2 cups white cabbage

• 1 brown onion, peeled

• ¼ cup fresh parsley, chopped

• 1 egg, beaten

• ½ cup wholemeal flour of choice

• Salt and pepper to taste

• Olive oil spray

• ½ cup thick Greek yoghurt

• 2 tbsp fresh mint or chives, chopped

Method:

• Preheat your oven to 200C and line two trays with baking paper.

• Finely chop the spinach, cabbage, onion and parsley and place in a bowl (or use a food processor to grate it all).

• Add the egg to the bowl, along with the flour. Mix well with a fork and season to taste.

• Spray the baking trays with olive oil.

• Use a large spoon to scoop the batter onto the trays and flatten with the back of the spoon.

• Bake for 10 minutes until golden, then turn fritters over and bake for a further 10 minutes.

• Make the yoghurt dip by mixing the mint or chives into the yoghurt, then season to taste.

Serves: 4.

Tip: for an extra hit of protein in the morning, serve the fritters with a poached egg on top.

Nutrition Facts

4 Servings

Amount Per Serving

• Calories 5

• Total Fat 1 g

• Saturated Fat 1.2 g

• Polyunsaturated Fat 0.4 g

• Monounsaturated Fat 0.7 g

• Cholesterol 5 mg

• Sodium 5 mg

• Potassium 4 mg

• Total Carbohydrate 2 g

• Dietary Fiber 4.0 g

• Sugars 3.0 g

• Protein 7.8 g