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CHICKPEA AND VEGETABLE PATTIES

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Serves: 8

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  • Vegetarian
What does this mean?

You can use any combination of vegetables you like for this. I'd always include a small onion. If using wet vegetables like zucchini or potato squeeze excess water out before adding. I specify packaged breadcrumbs because their dryness really helps absorb any excess moisture. These can be made in any size. The half cup measures work perfectly as 'burgers' for serving in a bun with humus and salad.

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Ingredients

  • 1 can chickpeas (drained and rinsed)
  • 4 cups any vegetables (sweet potato, zucchini, potato, onion carrot)
  • 1 medium lightly beaten egg
  • 1 cup breadcrumbs
  • 1 clove crushed garlic
  • ⅓ cup cilantro (or parsley)
  • ⅓ cup toasted sesame seeds
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pinch of salt
  • 1 pinch of pepper
  • olive oil

Method

  1. In a large bowl roughly mash chickpeas, add all remaining ingredients and use hands to mix well.
  2. Sit for 10 minutes and mix again (this will allow flavours to develop).
  3. Form mixture into patties. Using a metric half cup measure you will get eight patties. Heat a frying pan, brush with a little oil and cook patties on both sides until golden brown.

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