Chickpea vegie patties

Cooking Appetiziers Chickpea vegie patties

This quick and easy vegetarian dish is a tasty combination of herbs, spices and chickpeas.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Combine carrot, peas, chickpeas, garlic, herbs, spices, egg yolks and breadcrumbs in food processor. Season with salt and pepper and blend until chopped and mixture starts to form a chunky paste. Chill the mixture in refrigerator for 1 hr to firm up.
  2. Drop tablespoons of mixture into a bowl containing remaining breadcrumbs and toss to coat. Heat oil in large frying pan. Cook the patties in hot oil (about 5-8 at a time) until golden. Remove from pan and drain on paper towels. Repeat with remaining mixture.
  3. Serve the patties with lemon wedges, salad leaves and a dollop of Greek-style yoghurt.

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1 medium carrot, peeled, chopped, cooked
1/4 cup frozen peas, thawed
400g can chickpeas, drained and rinsed
2 cloves garlic, chopped
1/3 cup coriander leaves
2 tbsp parsley leaves
1 tsp ground coriander
1 tsp mild paprika
1 1/2 tsp ground cumin
1 egg yolk
1/3 cup dried breadcrumbs, plus extra 1/4 cup for crumbing
1/4 cup vegetable oil, for cooking
Lemon wedges, salad leaves
Greek-style yoghurt, to serve

Adv

Autors
Preparation time
1:10
Cooking time
10
Difficulty
Medium
Serves
people
Method
Baking
Category
Appetiziers
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