Chickpea Fritters

• 12 1/2 ounces potatoes peeled, coarsely chopped
• 1 1/2 tablespoons butter
• 2 tablespoons skim milk
• 1 egg lightly beaten
• 13 1/2 ounces chickpeas drained, rinsed
• 1/4 cup fresh breadcrumbs
• 7 ounces frozen chopped spinach thawed, excess liquid removed
• 1 1/2 ounces frozen peas thawed
• 3 shallots finely chopped
• 1/2 teaspoon mild curry powder
• 2 tablespoons oil
• 12 lettuce leaves small
• 3/4 cup low-fat greek yogurt
• 1/2 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, shallots, curry powder, oil, lowfat greek yogurt, cucumber

Taken from www.yummly.com/recipe/Chickpea-Fritters-1402004 (may not work)