Chickpea Fritters

• 12.5 oz potatoes, peeled, coarsely chopped
• 1 1/2 tbsp butter
• 2 tbsp skim milk
• 1 None egg, lightly beaten
• 1 (13.5 oz) can chickpeas, drained, rinsed
• 1/4 cup fresh breadcrumbs
• 7 oz frozen chopped spinach, thawed, excess liquid removed
• 1.5 oz frozen peas, thawed
• 3 None shallots, finely chopped
• 1/2 tsp mild curry powder
• 2 tbsp oil
• 12 None small lettuce leaves
• 3/4 cup low-fat Greek yogurt
• 1/2 None cucumber, deseeded, finely chopped

1. Cook potatoes in boiling salted water for 10-15 mins, until tender. Drain and pat dry. Mash with butter, milk and egg until smooth. Add chickpeas, breadcrumbs, spinach, peas, shallots and curry powder. Shape into 12 small patties. Place on a lightly greased baking tray and chill for 30 mins.
2. Preheat oven to 350u0b0F. Heat oil in a large frying pan over high heat. Working in batches, cook patties for 2 mins per side, until golden brown. Transfer to a baking tray. Bake for 10 mins, until heated through.
3. Divide lettuce between serving plates. Top with burgers, yogurt and cucumber. Serve.

potatoes, butter, milk, egg, chickpeas, fresh breadcrumbs, frozen peas, shallots, curry powder, oil, lowfat, cucumber

Taken from recipes-plus.com/api/v2.0/recipes/27721 (may not work)