Name: Indian-spiced patties with carrot raita
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 420 gram (13½ ounce) canned no-added salt chickpeas (garbanzo beans), rinsed, drained; 1 fresh long green chilli, chopped coarsely; 1/4 cup fresh mint leaves, firmly packed; 1 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 clove garlic, crushed; 1 teaspoon grated fresh ginger; 2 tablespoon water; cooking-oil spray; 30 gram (1 ounce) baby spinach leaves; 1 (80g) wholemeal pitta bread, warmed; 2 lemon wedges; 1/2 cup (140g) low-fat plain yoghurt; 1/2 teaspoon ground cumin; 1/2 small_piece (35g) carrot, grated

Ingredients

420 gram (13½ ounce) canned no-added salt chickpeas (garbanzo beans), rinsed, drained

1 fresh long green chilli, chopped coarsely

1/4 cup fresh mint leaves, firmly packed

1 1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 clove garlic, crushed

1 teaspoon grated fresh ginger

2 tablespoon water

cooking-oil spray

30 gram (1 ounce) baby spinach leaves

1 (80g) wholemeal pitta bread, warmed

2 lemon wedges

1/2 cup (140g) low-fat plain yoghurt

1/2 teaspoon ground cumin

1/2 small_piece (35g) carrot, grated

Method

1.Make carrot raita. Combine yoghurt, cumin, grated carrot into a small bowl.

2.Blend or process chickpeas, chilli, mint, cumin, cinnamon, garlic, ginger and the water until just smooth. Shape two level tablespoons of mixture into patties

3.Lightly spray a large non-stick frying pan with oil, cook patties, over medium heat, for 3 minutes each side or until browned and heated through.

4.Serve patties with the spinach, pitta bread, lemon wedges and raita

low GI
Note

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