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Chickpea and zucchini patties
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Prep Time:
14 minutes
Cook Time:
16 minutes
Total Time:
30 minutes
Delicious veggie fritters for a family-friendly, healthy meal.
Ingredients:
  • 125g (1/2 cup) low-fat natural yoghurt
  • 1 Lebanese cucumber, coarsely grated
  • 21.00 gm fresh lemon juice
  • Salt
  • 3 300g cans chickpeas, rinsed, drained
  • 2 small (about 180g) zucchini, coarsely grated
  • 105g (1 1/2 cups) breadcrumbs made from day-old bread
  • 62.50 ml chopped fresh coriander
  • 7.50 gm ground cumin
  • 1/4-1/2 tsp cayenne pepper
  • 1 egg, lightly whisked
  • 13.80 gm vegetable oil
  • 150g green beans, topped (tails left on)
  • 60g baby spinach leaves
Instructions:
  • Mix together velvety yoghurt, crisp cucumber, fresh lemon juice, and a pinch of salt. Chill in the refrigerator.
  • Combine chickpeas, zucchini, breadcrumbs, coriander, garlic, cumin, cayenne, egg, and a pinch of salt in a food processor. Pulse until nearly smooth. Form the mixture into 8 patties, each about 8cm in diameter and 2cm thick.
  • In a non-stick frying pan over medium heat, heat half of the oil. Cook 4 patties for 3-4 minutes on each side until golden. Place them on a plate lined with paper towel and cover with foil. Repeat this process with the remaining oil and patties.
  • Cook the beans in boiling water for 3 minutes or until they are tender crisp. Drain and place them back into the pan. Add the spinach and gently mix until the spinach just wilts.
  • Top the patties with a side of beans, spinach, and cucumber dressing for a delightful presentation.

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