Vegetable and Chickpea Patties Recipe
These patties have a nutty, curried chickpea flavour and chunky texture. They make great use of leftover vegetables. We use our patties to make veggie burgers (toasted Turkish bread, chickpea patty, hummus and salad).
Makes 6 large patties (9cm diameter, 2.5cm thick).
36g (3 tablespoons) sesame seeds
1 tablespoon (20ml) oil
1 medium onion, peeled and finely chopped
1 large garlic clove, peeled and crushed
1 medium (about 140g) zucchini, grated
400g can chickpeas, drained
2 slices bread (we use multigrain sandwich bread)
2 tablespoons crunchy peanut butter
1 large egg yolk (we use eggs with a minimum weight of 59g)
1 1/2 teaspoons curry powder, or to taste
3 cups (about 465g) diced, cooked vegetables (we use boiled potato, pumpkin and sweet potato chopped into 1.5cm dice)
1-2 tablespoons finely chopped herbs (we use parsley)
Extra oil, for pan-frying patties
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).
Place sesame seeds on a baking tray and bake for about 5-10 minutes, or until just starting to colour. Set aside to cool.
Heat 1 tablespoon of oil in a pan or saucepan over medium heat. Gently fry onion, stirring occasionally until softened but not browned (about 6 minutes). Reduce heat to medium-low, add garlic and zucchini. Cook, stirring occasionally, for about 5-7 minutes, until the zucchini is no longer releasing moisture.
Drain onion and zucchini mixture on paper towels, pressing down lightly to remove any excess liquid that could make the patties watery.
Place chickpeas, bread, peanut butter, egg yolk and curry powder in a food processor and process on low speed, until mixture forms a dry paste.
Stir chickpea mixture, onion and zucchini mixture, herbs and sesame seeds together in a large bowl until combined. Add diced vegetables and mix gently, trying not to break up the vegetables.
Form mixture into six large patties and refrigerate for at least 20-30 minutes to firm up.
When ready to cook patties, heat extra oil in large frying pan over medium heat. Cook patties for about 4-5 minutes on each side, or until golden brown. Serve hot. © www.exclusivelyfood.com.au
15 Comments:
These tasted beautiful!!!
But, they were sloppy, again, what am I doing wrong???? :^}
Hi Anonymous,
Do you mean that the cooked patties were sloppy? If so, here are some things you could do -
*Ensure that the zucchini is finely grated so that a lot of its juice will escape while it's cooking. You could even squeeze excess juice from the grated zucchini before cooking.
*Drain the cooked zucchini, onion and garlic mixture well, pressing lightly with a paper towel to remove excess juice.
*Make sure that the chickpeas are drained well before using.
*Use a large egg yolk, as the egg yolk helps bind the patties.
*Make the patties a little flatter, so that they will cook through more easily.
Hope these suggestions help!
Hi
Thanks foryour tips, maybe my zucchini wasn't dry enough..?
And yes I did make the patties a little on the large side...
Onward and upward will try again...
Kids loved them!
Thanks, btw, I love your recipes any chance of adding more?
Shelley
(clicked the anon button by mistake first time)
What are these like without Zucchini in them? I've never tried it, and it doesn't seem that easy to come across in Scotland.
Also, from looking about, it doesn't seem like the kind of veg I would like...
We haven't tried these patties without zucchini (which is also known as courgette). You could try substituting grated carrot for the zucchini.
one solution my family uses when making moussaka is, instead of using aubergine, they use slices of potato. Think that would work instead of Zucchini?
hi there on my 6th lot of patties
i have been using brown lentils
this lot i havent put zucchini in sorry forgot but have onion cheese mushrooms and are great
found if you prepare and and stand in fridge there are better
I made these patties a couple of weeks - i roasted my pumpkin, sweet pototoe and pototoe first - it gives the patties a whole different taste and texture - instead of curry - i used sweet paprika - really yummy.....
Hi anonymous,
Patties sound delicious....2 questions:
1. Are they suitable to freeze?
2.Is it possible to use an egg substitute to cater for vegans?
Thanks Julie
07/12/07
Hi Julie,
Yes, these patties are suitable to freeze.
We have never used egg substitute, so we can't really advise whether it would work in this recipe. If you make the patties and use an egg substitute, please let us know how they turn out.
What can I say but YUMMMMMMMMM. Just made them and had to try one (a small one) before dinner and WOW very nice.
Do you have a sauce suggestion? I am a sauce freak - was think sate sauce but may be a little peanutty.
Anyways thanks for the recipe
Cheers
We think sate sauce would be a nice accompaniment. If you'd prefer something without peanuts, you could try chilli sauce, hummus or a tahini sauce.
Hi,
I was wondering can you grill the patties in the oven instead of frying them?
Thank-you!
We haven't tried grilling these patties but it should be fine to do so. We would brush or spray them with oil before grilling.
In recipes like this, where the egg is basically a binder, you can use substances with similar properties. For a vegan egg substitute you can use 1 tablespoon of arrowroot (tapioca) or cornflour, mixed with just a little water to make a paste, or 1/3 to 1/2 cup of gluten flour (found in health food shops usually) - you will need to 'knead' the mixture for about a minute to activate the gluten. Make the patties and let them rest to set. You can also make egg substitute with flaxseed. Mix 1/2 cup of fine flaxseed powder (meal, ground, etc) in a blender or food processor with 1 1/2 cups water. Blend well for 2 minutes, then put in the fridge to chill for a hour. 1/4 cup of the flax mixture = 1 egg.
In sweet foods often half a mashed banana will make a good egg substitute.
In recipes like cakes, where the egg is part of the leavening as well as binding, you either need a commercial egg replacer, or to find a recipe that has been designed as vegan from the ground up. (Isa Chandra Moskowitz is a good vegan cookbook author to look up.)
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