Butternut and chickpea patties

March 25, 2009 (Last Updated: January 11, 2019)
Butternut and chickpea patties recipe

 

Butternut and chickpea patties

Serves: 4
Cooking Time: 15 mins

Ingredients

  • 500g butternut, peeled and cut into 2cm chunks
  • 2 x 420g tins chickpeas, drained and rinsed
  • 180ml wholewheat breadcrumbs
  • 30ml (2 tbsp) garam masala
  • 2 garlic cloves, crushed
  • juice of 1 lime
  • 1 large egg, lightly beaten
  • a handful fresh coriander leaves, chopped, plus extra to garnish
  • salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) olive oil, for frying
  • mango chutney, to serve lime wedges, to serve

Instructions

1

Place the butternut in a single layer on a microwave-safe plate. Cover and microwave until just tender, about 3 – 5 minutes on high. Drain and transfer to a bowl.

2

Add the chickpeas and mix until some parts are smooth yet with whole chickpeas still visible.

3

Add the breadcrumbs, garam masala, garlic, lime juice, egg and coriander. Season and mix until combined. Use damp hands to form the mixture into 8 patties about 1,5cm thick.

4

Heat the oil in a large non-stick frying pan over a medium heat. Fry the patties until golden, about 3 – 4 minutes on each side. 5 Drain on paper towels and serve with mango chutney and lime wedges.

Notes

To drink: Warwick Estate’s Professor Black Sauvignon Blanc has plenty of refreshing acidity, which will work well with this dish.

 

 

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