Crunchy on the outside, tender on the inside, these chickpea patties are loaded with a lemony, garlicky flavour, and enhanced with the spices of coriander and cumin.
This is one of those no fuss meals that doesn’t take long to prepare. I find it is best to boil the potato with its skin on. When testing for readiness, try not to pierce the potato too many times as it will absorb water and make the mixture too wet.
Once all the ingredients are in the food processor, you only need to whiz them up for a couple of seconds, then scrape down the sides and whiz again for another couple of seconds. Over processing can result in a very soft mixture, therefore making it difficult to shape the patties. Also, it’s nice to have chunky bits of chickpea to create some texture.
It is a good idea to place the patties in the fridge for about 30 minutes so that they firm up a little before they are fried. I usually take a shortcut here and pop my patties onto a tray and into the freezer for about 5 minutes.
Preparation Time: 20 minutes Cooking Time: 10 minutes Servings: 8 patties
- 1 x 400g (15 oz) cans of chickpeas
- 1 small boiled potato (100 g/4 oz)
- 1 egg
- 1 tsp of each; cumin and coriander
- handful of fresh flat leaf parsley
- 2 cloves of garlic
- 2 tsp lemon juice
- salt, pepper to taste
- roughly 1 cup of breadcrumbs for coating
- olive oil
- Rinse the chickpeas. Place them on a clean tea towel and pat dry to remove excess water.
- Place all ingredients, except the breadcrumbs and olive oil into the food processor. Whiz for a about 5 seconds. Scrape down the sides and whiz again for several more seconds.
- Use about a heaped tablespoon of mixture to make the patties. Place them on a tray as you go.
- Allow to chill in the fridge for about 30 minutes. (Note 1)
- Once chilled, remove the patties from the fridge and lightly coat with breadcrumbs.
- Preheat some olive oil in a frypan and shallow fry until golden brown on all sides. (Note 2)
- Chilling the patties will firm them up. This helps them to keep their shape during the cooking process.
- I find that covering a small to medium size frypan with olive oil to a depth of 1 – 2 cm (1/2 – 1 inch) will do the job of frying the patties to a crispy golden brown just nicely.
Versatile and healthy, these chickpea patties make a wonderful starter or a quick and easy lunch dish. Layer them beside a green garden salad, or roll them inside flat bread stuffed with lettuce, tomatoes and drizzled with your favourite sauce or dip.
If, like me, you like your patties extra lemony, try squeezing a juicy wedge of lemon over them. My taste buds are watering already!!