Chickpea Patties with Chilli and Tomato Salsa

[Guest guest]

Chickpea Patties with Chilli and Tomato Salsa

 

 

2 cups canned chickpeas (garbanzos), drained

1/4 cup coriander (cilantro) leaves

1/4 cup mint leaves

4 teaspoons grated ginger

2 green chillies, seeded and chopped

1 teaspoon ground cumin

sea salt and pepper

1/2 cup fresh corn kernels

1 cup fresh GF breadcrumbs

1 red capsicum (bell pepper), roasted, peeled and finely chopped

2 tablespoons (8 tsp) olive oil

 

 

Salsa:

 

4 ripe tomatoes, blanched, peeled, seeded and chopped

4 teaspooons olive oil

splash balsamic vinegar

1 teaspoon brown sugar

1/4 cup fresh coriander (cilantro), chopped -OR- fresh basil leaves

 

 

1. Combine chickpeas, coriander, mint, ginger, chillies, cumin and

seasoning in a food processor. Pulse until coarsely chopped.

 

2. Add the corn. Pulse briefly and transfer to a medium mixing bowl.

 

3. Stir in the breadcrumbs and capsicum until well combined. Form into

12 patties. (It may help to have wet hands when forming patties).

 

4. Combine all the salsa ingredients in a small bowl. Season.

 

5. Heat oil in a non stick pan and fry patties for 3 minutes on each

side or until well browned and cooked through. Drain on absorbent paper.

 

 

Serve patties with the salsa.

 

 

Serves 6.