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Recipe for Chickpea Patties
Recipe details
Serves:
2
Cooking time:
1 hour
Contributor:
Tesco Healthy Living Club
Ingredients
- 1½ tbsp olive oil
- 1/2 tsp cumin seeds
- 1 small red onion, peeled and diced
- 1 clove garlic
- 75 g butternut squash, peeled and grated
- 50 g Savoy cabbage, finely shredded
- 1 tbsp sesame seeds
- 400 g tin chickpeas
- A splash of vinegar
- 2 eggs
- Rocket leaves, to serve
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Each serving contains
Calories:
425kcal, 22% of your GDA
Sugar:
6.8g, 8% of your GDA
Fat:
25.8g, 37% of your GDA
Saturates:
4.1g, 21% of your GDA
Salt:
0.3g, 5% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Heat ½ tbsp of the olive oil in a frying pan and add the cumin seeds and onion. Sauté for 1 minute, add the garlic (crushed) and sauté for another 2-3 minutes. Add the squash and Savoy cabbage add stir-fry for 1-2 minutes until softened. Sprinkle in the sesame seeds and remove from the heat.
- Pulse the drained chickpeas in a food processor until broken down. Add the vegetables, season, and pulse until it all comes together. Shape the mixture into 4 patties. Chill for 20-40 minutes to stiffen slightly before cooking.
- Boil a pan of water and add the vinegar. Whisk the water to create a whirlpool. Break the eggs into cups, lower into the pan for 20 seconds then empty the eggs into the water to poach for 5-6 minutes.
- Meanwhile heat the remaining olive oil in a pan and cook the patties for 3-4 minutes on either side, until slightly golden. Serve with a poached egg and rocket salad.
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