I don’t really want to call them patties, it sounds so. . so bogan. If there was an ‘ultimate’ veggie pattie, and it wasn’t called a pattie, this would be it. Full of goodness and melt in your mouth consistency.
When I was a kid, my Mum used to make lentil burgers. I keep meaning to get the recipe off of her but I’m pretty sure she just made them from memory. It was always my favourite dinner and she would serve it up on a crispy bun with tatziki and a yummy salad. Some times she would even make homemade potato wedges too. I’m not saying that like it was something that didn’t happen often, because Mum always makes the most amazing food, but we were a very healthy family. These don’t really compare, but only because Mum didn’t make them. They are just as delicious, but with a twist.
Follow my lead. . .
Makes approx 10
- 400g can chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 1 zucchini, grated
- 200g kumara, peeled and grated
- 1 small carrot, grated
- 2 eggs, lightly beaten
- 1 cup dried bread crumbs
- 1 clove garlic, crushed
- 1/3 cup coarsely chopped coriander
- 1 tablespoon toasted sesame seeds
- 1 tablespoon curry powder
- Salt and freshly ground pepper
- 2 cups vegetable oil
Yoghurt, mint and cucumber sauce
- 375ml plain Greek yoghurt
- 1 Lebanese cucumber, seeds removed and grated
- 2 tablespoons chopped mint
- Salt to taste
- To make the yoghurt sauce, stir together ingredients and season with salt.
- Place 2/3 of the chickpeas into the bowl of a food processor and pulse until lightly mashed.
- Add grated vegetables, eggs, breadcrumbs, garlic, coriander, sesame seeds and curry powder. Pulse until well combined. Season with salt and pepper and add remaining whole chickpeas.
- Using a 1/3 cup measure, spoon out mixture and form into a patty. Place onto a line tray, cover and refrigerate for 30 minutes.
- Preheat a frypan over a medium heat and add oil. Cook 2-3 minutes each side or until golden. Drain on paper towel and serve with yoghurt sauce.