Recipe

Chickpea patties

Apr 27, 2013 2:00pm
  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Chickpea patties
  • 200 gram thick natural yoghurt
  • 1 small lebanese cucumber, chopped
  • 2 tablespoon chopped mint
  • 300 gram kumara, peeled, chopped
  • 2 teaspoon vegetable oil, plus extra, to shallow-fry
  • 1 small white onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup mild curry paste
  • 2 400g cans chickpeas, rinsed
  • 1/3 cup plain flour
  • 2个鸡蛋,上杉达也tly beaten
  • 1 cup packaged dried breadcrumbs
  • 2 tablespoon sesame seeds
  • mixed salad, to serve

Method

Chickpea patties
  • 1
    Combine yoghurt, cucumber and mint in a small bowl. Using a fork, pierce kumara all over. Place in a microwave-safe bowl. Cover with damp paper towel; microwave on high (100%) for 3 minutes or until tender. Heat oil in a small frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add garlic and curry paste; cook and stir for 1 minute or until fragrant.
  • 2
    Place chickpeas in a food processor; process until chopped. Add onion mixture and process until combined. Turn out into a large bowl and add kumara. Using a fork, mash and mix well. Season with salt and pepper.
  • 3
    Shape mixture into 8 patties, about 2cm thick. Dust lightly with flour and shake off excess. Dip into egg, then into combined breadcrumbs and sesame seeds to coat evenly. Place on a plate. Cover with plastic food wrap; chill for 15 minutes.
  • 4
    Heat extra oil in a large frying pan over moderately high heat. Cook patties, in 2 batches, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with yoghurt mixture and salad.

Notes

Don't over-process chickpeas; they should retain some texture.

The Latest from Food To Love