Spinach Patties with Lemon Chilli Spaghetti by Nadia's Healthy Kitchen

PREP: 60 Minutes
COOK: 15 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

517 kcals Energy
67g Carbohydrate
17g Protein
6.2g (of which Sugar)
17g Fat
9.6g Fibre
2.7g (of which Saturated Fat)
1.7g Salt


For the spinach patties

1 x 400g can chickpeas, drained and rinsed

100g spinach

15g fresh coriander

100 oats

2 garlic cloves, crushed

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1/2 tsp chilli powder

Salt & black pepper to taste

1 tbsp lemon juice

1 tsp baking powder

Oil for frying

For the pasta

200g Spaghetti, cooked according to pack instructions

1 tbsp olive oil

2 garlic cloves, crushed

1/2 tbsp chilli flakes

Juice of 1 lemon

1 tbsp tomato purée

1 vegetable stock pot

60ml water

50g spinach, chopped

50g peas, thawed

5 sun-dried tomatoes, finely chopped

Handful of fresh coriander, chopped


1. To make the patties - add all the spinach pattie ingredients into a food processor and blitz until you have a smooth mixture. Shape into 12 patties (I used an ice cream scoop for ease), then arrange on a tray lined with parchment paper and refrigerate for 1 hour.

2. Heat oil in a large frying pan, and cook the patties for around 4 minutes, then flip and cook for another 4 minutes on the other side. Make sure the patties are piping hot before transferring them onto a plate lined with kitchen towels.

3. To make the spaghetti – Heat 1 tbsp of olive oil in a pan, then cook the garlic and chilli flakes for 1 minute.

4. Add in the lemon juice, tomato puree, vegetable stock, spinach, peas, sun-dried tomatoes and water, then cook for another couple of minutes. Fold in the cooked spaghetti and cook until heated through.

5. Take off the heat and sprinkle chopped fresh coriander on top. Serve hot with the patties.


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