SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 10 min
1 cup canned chickpeas
2 cups spinach
2 tbsp flour
100gr smoked salmon
4 tbsp herb cream cheese
2 tbs lemon juice
1/2 tsp cumin
microgreens or chives for garnish
Bring cream cheese to room temperature and thaw the smoked salmon if frozen.
In a food processor combine drained chickpeas, spinach, egg, lemon juice and cumin. S&P to taste. Process until smooth. Add flour and pulse until incorporated.
Over medium high, heat a splash of olive oil in a nonstick pan. Using a spoon, scoop and form about four fritters. Fry until golden, about 2-3 min on each side.
Spread about 1 tsp of cream cheese onto each of the fritters, place a slice of smoked salmon on top. Garnish with microgreens or finely chopped chives and enjoy!