Name: Chickpea patties with mint raita
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 1/2 cup (300g) dried chickpeas; 1 onion, finely chopped; 2 teaspoon finely grated ginger; 1 garlic clove, crushed; 1/3 cup chopped coriander; 1 green chilli, finely chopped; 1 teaspoon cumin seeds; 6 fresh curry leaves; vegetable oil, to fry; Mint raita; 1 cup coarsely chopped mint; 1 teaspoon finely grated ginger; 1 garlic clove, crushed; 1 cup (280g) natural yogurt

Ingredients

1 1/2 cup (300g) dried chickpeas

1 onion, finely chopped

2 teaspoon finely grated ginger

1 garlic clove, crushed

1/3 cup chopped coriander

1 green chilli, finely chopped

1 teaspoon cumin seeds

6 fresh curry leaves

vegetable oil, to fry

Mint raita

1 cup coarsely chopped mint

1 teaspoon finely grated ginger

1 garlic clove, crushed

1 cup (280g) natural yogurt

Method

1.Place chickpeas in a large bowl and cover with boiling water. Cover and set aside to soak for 2 hours. Meanwhile, make Mint Raita by combining all ingredients in a small bowl. Cover and chill.

2.Drain chickpeas, reserving 1 cup of soaking water. Process in a food processor, adding a little soaking water, if necessary, to make a smooth paste. Add onion, ginger, garlic, coriander, chilli, cumin and curry leaves. Process until combined and season.

3.Shape tablespoons of mixture into small patties. Heat 2cm of oil in a heavy-based frying pan to 180°C, or until a cube of bread sizzles on contact. Cook patties for 2 minutes each side, in batches, until golden brown. Drain on paper towel. Serve hot with Mint Raita.

Soak chickpeas the night before to save time. Fresh curry leaves are available from your greengrocer, but dried ones will work too. Mint Raita can be made up to one day in advance and stored in the refrigerator until serving time.
Note

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Ingredients

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