11 August, 2015
Chickpea Patties
Chickpea Patties
Makes: 12
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 cup mixed mashed vegetables
- 1/2 onion, finely diced
- 1 teaspoon minced garlic
- 1 egg
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Juice from 1/2 lemon
- 1 cup breadcrumbs
Method:
- Place the drained chick peas into a blender and pulse until mashed consistency
- Add all other ingredients, except breadcrumbs into the food processor and blend until it comes together
- Gradually add in the breadcrumbs approximately 1/4 cup at a time until a soft dough comes together that will allow you to form a patty shape
- Shape the mixture into the desired patty size
- Shallow fry in a hot frying pan with some rice bran oil for about 5 minutes both sides until golden and crispy.
Recipe Notes:
- This recipe can also be used as a chickpea nuggets recipe
- You could also oven bake these patties but they will not have the same golden crunch that pan frying will provide
- The picture shows the Chickpea Patties served with a wholemeal roll with tahini on the roll instead of butter and the salad of lettuce, red onion, cucumber and tomato
- Store covered in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.