Chickpea Patty
The humble vegie Pattie is a great addition to any meal and is so versatile. I began making these many years ago when I had a gourmet vegie burger stall at festivals and events, I was usually nested between the German sausages and deep-fried food.
Chickpeas are a legume, and a great source of protein, high in fibre and contain iron, vitamin B6, magnesium and calcium.
Patty ideas heat and pop an egg on top for breakfast, pop in a green wrap for lunch with hummus and chutney. Serve with salad for dinner or kids love it in a bun burger style.
Pre-prep: Baking sweet potato
1. Heat oven to 200 degrees Celsius, put baking paper on an oven tray, and place 1 whole orange sweet potato with the skin on (No Oil needed).
Bake until sweet potato is soft as squishy all the way through and set aside to cool. Can be kept in fridge until needed if baked the day before.
2. Chickpeas, soak for at least 2 hours. (overnight is best)
Place in pot and cover well with water.
Bring to boil then reduce heat a little and let gently bubble until cooked about 30 minutes. Beans are soft and easily squished with fingers when cooked.
Strain well.
Time saving planning tips – The pre-preparation steps can be done the day before saving time. Also, a can of cooked chickpeas can be used in place of dried.
Ingredients
- 1 medium brown onion diced.
- 1Tbls olive oil or ghee for frying
- 1 medium baked sweet potato
- 2 cups cooked chickpeas or 2 cans
- 1 cup Quinoa flakes
- 1 teaspoon coriander powder
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric powder
- ½ teaspoon chilli powder (optional)
- 1 teaspoon sea salt
Method
1. Sauté onion in oil till soft and caramelised.
2. In a food processor pulse the chickpeas until mushy.
3. Remove skin from sweet potato.
4. Put all the ingredients in a bowl.
5. Mix well, working the mix like a dough, taste, add more seasoning if needed.
6. Roll into desired size patties.7. Heat fry pan with oil and cook on each side till crispy on outside.
Serve with salad and chutney.
