The mistresses of the world in making lunch without meat were our mothers and grandmothers. When the amount of meat was limited, because it was sold with ration cards and usually there wasn't any, preparing meals for the family was a challenge. From this time I remember egg chops, bean chops, potato chops and fried marrows in lieu of pork chops. Today meat is much easier to get, but I still prepare vegetables or egg chops. I serve them with sauce or often (because my children don't like sauces) with fresh salad. The chops are perfect served hot after frying or cold as something different to go with bread.

Today I offer chops made of cooked potatoes, chickpeas and spinach. I brown them with onion butter, garlic and chili. This dish is also great way to use up potatoes leftover from the day before.

Ingredients:
0.5kg of cooked potatoes
1 tin of chickpeas
150g of fresh spinach
1 onion
1 clove of garlic
chili pepper
1 tablespoon of butter
salt and pepper
breadcrumbs for dredging
oil for frying

Crush the cooked potatoes and the chickpeas with a ricer. Dice the onion, garlic and chili pepper. Melt the butter in a pan. Add the onion, chili pepper and garlic and fry for a while. Add the spinach and fry until the leaves are soft. Add the chickpeas and spinach to the potatoes. Spice them up with salt and pepper and mix them in. Form small cutlets from the mixture. Dredge them in the breadcrumbs and fry until they are golden.

Enjoy your meal!

Try also:
Pumpkin-potato dumplings
Egg cutlets
Cutlets from millet groats with chickpeas