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Chickpea and lentil patties
Chickpea and lentil patties
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Irresistibly crispy vegetarian patties, surprisingly healthy.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, sliced
  • 3 garlic cloves, crushed
  • 20.00 ml ground turmeric
  • 10.00 gm ground cumin
  • 400g can chickpeas, rinsed, drained
  • 400g can lentils, rinsed, drained
  • 125.00 ml sunflower seeds
  • 125.00 ml coriander leaves
  • 2 eggs, lightly beaten
  • 250.00 ml plain flour
  • vegetable oil, for frying
  • 40g butter, chopped
  • 2 red onions, thinly sliced
  • 45.00 gm brown sugar
  • Extra coriander, to serve
  • Hot chips, to serve
Instructions:
  • In a frying pan over medium heat, sauté onion in olive oil until soft. Mix in garlic, turmeric, and cumin, then cook for 4 minutes until fragrant and softened.
  • In a food processor, blend chickpeas, lentils, sunflower seeds, coriander, egg, and onion until nearly smooth. Transfer the mixture to a large bowl and add 2/3 cup of flour. Mix until fully combined.
  • Spread the remaining flour on a plate. Shape the chickpea mixture into 8 patties and coat each one with flour.
  • Preheat the oven to 180°C. Coat the bottom of a frying pan with oil and heat over medium heat. Cook the patties in batches for 3 minutes on each side until golden. Transfer the cooked patties to a baking tray, cover with foil, and keep warm in the oven.
  • In a frying pan over medium heat, melt butter. Stir in red onion and cook for 10 minutes. Sprinkle sugar over onions and cook for 1 to 2 minutes until caramelised.
  • Plate the patties and accompany them with fresh coriander, sweet caramelised onions, and crispy hot chips.

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