Saturday, June 03, 2006

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).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

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)
46g (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
Salt, 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, curry powder and salt 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.


Anonymous Anonymous said...

These tasted beautiful!!!

But, they were sloppy, again, what am I doing wrong???? :^}

10/11/06 2:38 pm  
Blogger Amanda and Debbie said...

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!

10/11/06 5:01 pm  
Anonymous Anonymous said...


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?

(clicked the anon button by mistake first time)

11/11/06 1:12 pm  
Anonymous Anonymous said...

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...

18/11/06 1:23 am  
Blogger Amanda and Debbie said...

We haven't tried these patties without zucchini (which is also known as courgette). You could try substituting grated carrot for the zucchini.

18/11/06 2:07 pm  
Anonymous Anonymous said...

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?

19/11/06 1:29 am  
Anonymous Anonymous said...

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

3/12/06 5:28 pm  
Anonymous Anonymous said...

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.....

10/2/07 12:43 pm  
Anonymous Anonymous said...

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

7/12/07 8:48 am  
Blogger Amanda and Debbie said...

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.

12/12/07 10:17 pm  
Anonymous Anonymous said...

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

31/1/08 4:40 pm  
Blogger Amanda and Debbie said...

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.

31/1/08 6:22 pm  
Anonymous Anonymous said...

I was wondering can you grill the patties in the oven instead of frying them?

18/3/08 10:14 am  
Blogger Amanda and Debbie said...

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.

27/3/08 11:26 am  
Blogger Harpy said...

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.)

17/5/08 11:31 am  
Anonymous Anonymous said...

Your website and recipes are simply gorgeous!

29/7/08 8:04 pm  
Anonymous Anonymous said...

Thesse patties are so tasty and easy to make. Served with a salad, makes the perfect meal.

28/9/08 7:39 pm  
Anonymous Anonymous said...

Just ate em, perfect.
Great for me as a veggie with summer bbqs coming up! This is what I'll be taking.

7/11/08 12:19 am  
Anonymous Anonymous said...

Makes the best homemade 'cafe quality' veggie burgers ever!

26/1/09 6:31 pm  
Blogger Diana said...


I love these! I like them in fresh ciabatta rolls with homemade beetroot dip, shredded basil, slithers of avocado & sliced tomato - delish! The bright beet-pink dip and the golden patties provide a feast for your eyes also!


2/2/09 1:04 pm  
Blogger ventonia said...

I had lap band surgery a while ago and have struggled with vegies ever since....these go down well, stay down (!) and taste divine. I cut my veg a bit smaller, pulsed half the final mix before turning them into patties and served them with a commercial sweet chilli sauce with some home grown corriander chopped up adn stirred through....looking forward to the left overs tomorrow night

12/2/09 9:25 pm  
Anonymous Emma said...

Thanks for another lovely recipe!

The only thing I did differently was add a tiny amount of salt to the pattie mixture and I used fresh mint instead of parsley. They were nice!

Served them on rolls with sweet chili sauce, sour cream, avocado and salad.

10/5/10 11:21 am  
Anonymous Anonymous said...

Hi there! We LOVE this recipe and consequently I have made this many times. I am wanting to make this for a birthday party - in smaller sized burgers (for finger food) and wondering what the best option is for freezing??? ie. before or after frying???
thanks again,

5/8/10 10:09 pm  
Blogger Amanda and Debbie said...

We have only ever frozen the patties after frying, but can see no reason why you couldn't freeze them before frying. If you decide to freeze the patties uncooked, please let us know how they go.

7/8/10 2:17 pm  
Blogger Unknown said...

I just made these and they were delicious! I used carrot instead of zucchini and quinoa instead of bread because I had some left over.

4/12/13 12:11 pm  

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