Chicken and Chia Chickpea and Spinach Fritters

with Chilli Jam
Low-Carb
These fritters are so easy, we'll be making them for breakfast, lunch and dinner.
Cooking time: 40 min
Cals 819 · Prot 76 · Carbs 65 · Fat 28
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Ingredients
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Chilli Jam

Garlic cloves
2 Piece
Ginger
30 Grams
Cherry tomatoes
150 Grams
Soy sauce
10 ML
Red vinegar
30 ML
Brown sugar
20 Grams
White sugar
10 Grams
Chilli flakes
2 Grams

Fritters

Spring onion
40 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams
Chickpeas
260 Grams
Feta cheese
50 Grams
Eggs
4 Piece
Chia seeds
15 Grams

Chicken

Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Smoked paprika powder
2 Grams

Instructions

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1 Blitz
Preheat the oven to 200°C/180°C fan. Peel and roughly chop the garlic and ginger. Finely chop the spring onion. Place the gingergarlic and tomatoes in a food processor and blitz until almost smooth. If you don't have a blender or food processor, chop the ingredients very finely. 
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2 Bake chicken
Add the chicken to a baking dish. Add a drizzle of oil and season with salt, pepper and smoked paprika. Coat the chicken in the spices and oil. Bake for 20 min or until cooked through. 
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3 Simmer
Place the blitzed tomatoes, soy sauce, vinegar, sugar and a large pinch of the chilli flakes (spicy!) in a small saucepan over a medium heat. Simmer for 15-20 min until thickened, stirring regularly. Once thickened, remove the pan from the heat and set aside to cool for 5 min (as the tomatoes cool, they will continue to thicken!) 
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4 Make fritters
Meanwhile, roughly chop the spinach. Drain and dry the chickpeas and place them in a large bowl. Crush the chickpeas and feta with a fork until smooth. Add the eggschia seeds and spring onion. Season with salt and pepper. Whisk until well combined. Set aside for 5 min. Fold in the spinach (make sure it is completely dry). 
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5 Fry
Heat a large non stick pan over a medium-high heat with a very generous drizzle of vegetable oil. Working in batches, add approx 1 heaped tbsp portions of the mixture to the hot pan and cook for 2–3 min on each side or until golden and cooked through. Wipe the pan clean and add more oil if necessary.
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6 Serve
Serve the fritters and chicken with a drizzle of chilli jam.
Tips for fussy eaters
Can't handle the heat? Leave out the chilli flakes!
Pro tip
If you don't have a food processor, simply chop the tomatoes, ginger and garlic as finely as possible.

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