Spinach-Chickpea Patties with Spiced Coconut Rice

Name: Spinach-Chickpea Patties with Spiced Coconut Rice
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: Chickpeas, 1 can (15 oz/470 g), drained and rinsed; Spiced Coconut Rice; Extra-virgin olive oil or coconut oil, 2 tablespoons; Garlic, 2 teaspoons finely chopped; Panko bread crumbs, ½ cup (½ oz/15 g); Curry paste (I like Patak’s Mild Concentrated Curry Paste), 2 tablespoons; Fresh cilantro leaves, 3 tablespoons; Red jalapeño chile, 1, chopped; Yellow onion, 1½ cups (7½ oz/235 g) finely chopped; Large egg, 1, beaten; Plain Greek yogurt, ½ cup (4 oz/125 g) for serving; Baby spinach, 2 cups (2 oz/60 g); Sea salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

These patties are full of exotic flavor thanks to curry paste and red jalapeño chiles. The patties freeze well, so you can have a healthy Indian meal at your fingertips. Spiced coconut rice has a great complementary flavor.

Ingredients

Spiced Coconut Rice
Extra-virgin olive oil or coconut oil, 2 tablespoons
Yellow onion,

Asia
India
Dinner
Main course
Vegetarian
Winter

Method

Follow the instructions on see recipe to make the rice. While the rice is cooking, in a large nonstick sauté pan, warm 1 tablespoon of the oil over medium heat. Add the onion and chile and sauté until the onion is caramelized, 8 minutes. Add the garlic and sauté until aromatic, 45 seconds.
Scrape the onion mixture into a food