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High Protein Spinach Patties with Roasted Red Pepper Walnut Dip
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High Protein Spinach Patties with Roasted Red Pepper Walnut Dip

Crispy, protein-packed spinach and soy patties paired with a smoky, creamy roasted red pepper walnut dip. A satisfying plant-based snack or light meal that is high in protein, naturally gluten-free, and ready in under 45 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Servings: 4

Ingredients

  • For the Spinach Patties:
  • 1 cup soy granules textured vegetable protein / TVP, soaked in hot water and drained
  • 1 cup fresh spinach finely chopped
  • ½ cup green peas fresh or frozen
  • 2 green chili peppers finely chopped
  • 1 teaspoon cumin powder
  • Salt to taste
  • 2 tablespoons chickpea flour besan / garbanzo bean flour
  • For the Roasted Red Pepper Walnut Dip:
  • 6 to 7 walnut halves
  • 2 dried red chili peppers
  • 2 red bell peppers roasted, peeled and seeded
  • 3 to 4 garlic cloves
  • 3½ oz paneer Indian fresh cheese
  • Salt to taste

Instructions

  • For the Patties:
  • Soak soy granules in hot water for 8 to 10 minutes until fully soft. Drain and squeeze out all excess moisture thoroughly.
  • Add drained soy granules, chopped spinach, peas, green chili peppers, cumin powder, and salt to a large mixing bowl. Mix well to combine.
  • Add chickpea flour and mix again until the mixture holds together when pressed.
  • Divide the mixture into equal portions and press firmly between palms to shape into small flat patties.
  • Heat a lightly greased non-stick skillet over medium heat. Cook patties for 3 to 4 minutes per side until golden brown and crisp on the outside.
  • Work in batches — do not overcrowd the pan. Set cooked patties aside on a plate.
  • For the Roasted Red Pepper Walnut Dip:
  • Roast red bell peppers directly over a gas flame or under the oven broiler, turning occasionally, until skin is fully charred all over.
  • Transfer charred peppers to a covered bowl and steam for 10 minutes. Peel off charred skin, remove seeds, and roughly chop the flesh.
  • Add roasted peppers, walnuts, dried red chili peppers, garlic cloves, paneer, and salt to a blender or food processor.
  • Blend until smooth and creamy. Taste and adjust salt as needed. Add 1 tablespoon of water if the dip is too thick and blend again.
  • To Serve:
  • Arrange warm patties on a plate or board alongside a bowl of the dip.
  • Serve immediately and enjoy as a snack, appetizer, or light meal.