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Les langues disponibles
RECIPES
PAge heAder.....
vEGETABLE PATTIES
Makes approx 10
INGREdIENTS
16oz can chickpeas, drained and rinsed
1 small onion, finely chopped
1 zucchini, grated
8oz sweet potato, peeled and grated
1 small carrot, grated
2 eggs, lightly beaten
1 cup dried bread crumbs
1 clove garlic, crushed
L cup coarsely chopped cilantro
1 tablespoon toasted sesame seeds
1 tablespoon curry powder
Salt and freshly ground pepper
2 cups vegetable oil
yoghurt, mint and cucumber sauce
14oz plain Greek yoghurt
1 Lebanese cucumber, seeded and grated
2 tablespoons chopped mint
Salt to taste
METHOd
1.
To make the yoghurt sauce, stir together
ingredients and season with salt.
2.
Place
⁄
of the chickpeas into the bowl
2
3
of a food processor and pulse until
lightly mashed.
3.
Add grated vegetables, eggs,
breadcrumbs, garlic, cilantro, sesame
seeds and curry powder. Pulse until well
combined. Season with salt and pepper
and add remaining whole chickpeas.
4.
Using a
cup measure, spoon out
L
mixture and form into a patty.
Place onto a lined tray; cover and
refrigerate for 30 minutes.
5.
Preheat the skillet on setting 10 and add
oil. Cook patties for 2–3 minutes each
side or until golden. Drain on paper
towel and serve with yoghurt sauce.
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