Carrot and chickpea patties
These wholesome vegan patties are made with crumbled carrots and chickpeas and deeply seasoned with paprika, coriander and turmeric. The sweet and savoury combination makes these patties a great pairing for a variety of dishes.
Servings: 2 makes 6 patties
Ingredients
- 200 g tin chickpeas
- 200 g carrots chopped into quarters
- 1.5 teaspoons paprika
- 1/2 teaspoon garlic granules
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- Black pepper to season
- 50 g plain flour
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon vegetable oil
Instructions
- Empty the tin of chickpeas into a small saucepan and cook for 5 minutes over a moderate heat. They should slightly soften with the skins beginning to peel off. Drain and add to a food processor along with the chopped carrots.
- Pulse for 10-20 seconds until the mixture is coarsely ground.
- Turn out into a large bowl and sprinkle in the seasonings, spices, salt, pepper and plain flour. Pour in the water and lemon juice. Stir until the ingredients are well combined.
- Use your hands to shape the mixture into 6 disc shaped patties.
- Heat the oil in a large non stick frying pan over a moderate heat. Add the patties and cook for 5 minutes then flip each patty over and cook for a further 5 minutes. They should be slightly crisp and firm to the touch.
- Remove from the heat and leave to cool for 5 minutes to further allow the patties to firm up.
Notes
For more traditional burgers form the mixture into 4 larger patties.