Name: Mini chickpea patties
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 350 gram potatoes, peeled, coarsely chopped; 20 gram reduced-fat margarine; 2 tablespoon skim milk; 1 egg, lightly beaten; 425 gram can chickpeas, drained, rinsed; 1/3 cup (25g) fresh breadcrumbs; 200 gram packet frozen chopped spinach, thawed, excess liquid removed; 1/3 cup (40g) frozen peas, thawed; 3 green onions (shallots), finely chopped; 1/2 teaspoon mild curry powder; 12 small lettuce leaves; 200 gram low-fat greek-style yoghurt; 1/2 lebanese cucumber, seeded, finely chopped

Mini chickpea patties

Skip to Recipe

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

350 gram potatoes, peeled, coarsely chopped

20 gram reduced-fat margarine

2 tablespoon skim milk

1 egg, lightly beaten

425 gram can chickpeas, drained, rinsed

1/3 cup (25g) fresh breadcrumbs

200 gram packet frozen chopped spinach, thawed, excess liquid removed

1/3 cup (40g) frozen peas, thawed

3 green onions (shallots), finely chopped

1/2 teaspoon mild curry powder

12 small lettuce leaves

200 gram low-fat greek-style yoghurt

1/2 lebanese cucumber, seeded, finely chopped

Method

1.Steam or microwave potato in a bowl on 100% (high) power for 8-10 mins, until tender. Pat dry with paper towel. Place in a large bowl with margarine, milk and egg and mash until smooth.

2.Stir in chickpeas, breadcrumbs, spinach, peas, onion and curry powder. Mix well.

3.Shape into 12 small patties, using 1/4 cup of mixture for each. Place on a lightly greased baking tray. Chill for 30 mins.

4.Preheat oven to 180°C or 160°C fan. Heat oil in a large frying pan on high. Spray patties with cooking oil. Cook patties, in batches, for 2 mins each side, until golden brown. Transfer to a baking tray. Bake for 10 mins, until heated through.

5.Divide lettuce between serving plates and top with patties, yoghurt and cucumber. Serve.

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