Great for using up leftovers, these chickpea patties are quick and easy, flavoursome and customisable.
- 1 x 400g tin chickpeas (drained)
- 100 g cooked rice (brown, white, wild)
- 75-100 g diced cooked vegetables (e.g. 50g sweet potato, 25g green beans, 25g peas)
- 1/4 teaspoon garlic granules
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/8 -1/4 teaspoon Italian herb mix (or mixed herbs with a sprinkle of chilli flakes)
- *salt to taste if needed
-
Preheat the oven to gas mark 6 (400f / 200c). Either, prepare a non stick tray or line a baking tray, or get a non stick pan ready.
-
Put the chickpeas in a large bowl and mash with a fork until you have a smooth paste.
-
Add the rice to the chickpeas. Add the chopped vegetables. Mix in.
-
Sprinkle the garlic, paprika, pepper and herbs over the mix and gently combine until you have a nice even mixture. Taste test if you wish and adjust seasonings as required, adding salt if needed.
-
Using your hands, scoop up a golf ball sized amount of the mixture and gently shape in your hands until you have a cm or so thick round flat patty. Set aside and repeat (if baking, place straight onto baking tray).
-
Either, bake in the oven for 30 minutes, carefully turning over after 20 minutes of cooking, or lightly pan fry for 5 minutes on each side (or fry to get colour, then bake for 20 minutes).
-
Serve & enjoy!