Chickpea Patties
Preparation: 20 mins (+ 5-6 hrs chilling)
Cooking: 30 mins
Serves: 4 - makes 12 patties
SW Info: free on Green
Ingredients
- 400g can chickpeas, drained
- 1 onion, peeled and very finely chopped
- 200g (7oz) freshly mashed potato
- 2 tsp mild chilli powder
- ¼ tsp turmeric
- 1 small egg, lightly beaten
- 1 tsp roasted coriander seeds, crushed
- 2 tsp roasted cumin seeds, crushed
- 2 tbsp finely chopped mint leaves
- salt
Method
- Place the chickpeas and onion in a food processor and blend for 1-2 minutes or until roughly mashed. Transfer to a mixing bowl and add the potatoes, chilli powder, turmeric, egg, roasted coriander and cumin seeds and the chopped hebs. Season well with salt, cover and chill in the fridge for 5-6 hours or overnight
- Preheat the oven to 200°C/Gas 6. Divide the chickpea mixture into 12 portions and shape each one into a flat cake or patty
- Place the patties on a baking tray lined with parchment. Spray with Fry Light and bake for 20-25 minutes or until lightly golden and cooked through. Serve immediately with homemade raita or chutney.
From Slimming World Curry Feast book