Oven-baked spinach fritters

served with a raw carrot- and sun dried tomato mayonnaise

These delicious oven fritters are accompanied by a citrus salad made of orange wedges, lettuce, tomato and cabbage.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

egg, tree nut

Utensils:

(Hand) blender

Parchment paper

Ingredients

Spinach

Onion

Garlic

Chickpea flour

Egg

Almond milk

Rice flour

Plum tomato

Butterhead lettuce

Red cabbage

Orange

Carrot

Sun-dried tomatoes

Salad dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3494
835
49
8
86
27
15
23
164
574

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Soak the sun-dried tomatoes in hot water for approx. 5 minutes.

Wash the vegetables. Peel and finely chop half an onion and the garlic. Chop the spinach. Heat 1 tablespoon of olive oil in a frying pan and sauté the onion and garlic for 2 minutes without letting them brown. Season to taste and remove from the pan. Heat 1 tablespoon of olive oil in the same pan and sauté the spinach for 1 minute. Season to taste.

Mix the sautéed onion, garlic and spinach in a bowl and add the eggs, chickpea flour, almond milk and rice flour. Mix it well together and season to taste.

Place parchment paper on a baking tray and sprinkle the paper with olive oil. Make the fritters by adding a tablespoon of the mixture for each fritter. Leave space between each fritter so they don't stick together. Bake in the oven for 10 minutes, turn them around and bake them for another 5 minutes. Take them out of the oven, cover them with a clean cloth and set aside. This way they don't lose their moisture.

For the mayonnaise: peel and grate the carrot. Chop the sun-dried tomatoes. Place the vegetables, the juice of half an orange and 4 tablespoons of olive oil in a mixing jar. Blend everything with a hand blender to a smooth sauce. Season to taste.

Chop the lettuce. Cut the cabbage into strips. Cut the tomato in half and then into wedges. Peel the other half of the orange and cut it into thin wedges. Mix everything in a bowl and season with the dressing. Optionally add salt and pepper.