• Margaret Hirsch

CHICKPEA & BUTTERBEAN PATTIES



Chickpea, Butter Bean & Veggie Patties -Suitable for vegans – a healthy meat alternative.

Makes approximately 10 – 12 large patties or 36 small patties

  • 500 g butternut, peeled and cut into 2.5 cm cubes 5 ml ground cumin

  • 1 x 410 g chickpeas, drained 5 ml ground coriander

  • 1 x 410 g butter beans, drained; reserve liquid 2 ml cayenne pepper

  • 250 g spinach, washed and finely shredded Juice and rind of l lemon

  • 30 ml cooking oil 120 g wholewheat breadcrumbs (250 ml)

  • 1 red onion, peeled and finely chopped 15 ml fresh or 5 ml dry rosemary

  • 1 clove garlic, peeled and crushed 30 ml fresh coriander, chopped

  • . small green chilli, finely chopped (optional) Sunflower oil for shallow-fat frying

1. Steam butternut cubes on 100% power in the microwave for 4 – 6 minutes or in a colander over a saucepan of boiling water on the hob until just tender – about 20 minutes. 2. Place chickpeas, butter beans, and steamed butternut together in a bowl. Mash together roughly with a potato masher. You should still see chunks of butternut and pieces of chickpeas and beans. Add in spinach. 3. Heat 30 ml oil in a small saucepan; add onion and garlic; saut. until onion is translucent. Then add chilli, cumin, coriander and cayenne pepper. Cook for 2 minutes. Add into the chickpea mixture. 4. Stir in the lemon rind and juice, breadcrumbs and herbs. Check seasoning. Mixture should be firm to make patties. If too dry add a little reserved butter bean liquid. If too wet, add in some extra breadcrumbs. 5. Wet hands; form patties, flattening slightly (about 2.5 cm – 3 cm thick). Set aside to firm up for 30 minutes. 6. Hob: Shallow-fry in heated cooking oil over medium heat for 7 – 14 minutes until patties are golden brown on both sides. Drain well on absorbent paper towel. Oven: Preheat oven to 180C/160.C fan/Gas mark 4. Brush surface of patties with a little oil; place onto baking sheet lined with baking paper. Bake for 10 – 15 minutes, until golden brown and cooked through. 7. Serve in a bun as a burger, or carefully split in half and fill with avocado or tomato salsa. Serve in pita bread or in a wrap with salad. Tips: • Make ahead and freeze for up to 1 month. • Replace butter beans with 6 potatoes, mashed without butter. • Replace butternut with carrots which have been finely diced; cook as for butternut. • Instead of chilli, cumin, coriander and cayenne pepper; add in 5 – 10 ml Harissa paste. • Serve with chilli sauce or homemade tomato sauce (pg. 79). • Great as lunchbox fillers. • Make small patties – excellent as a snack for cocktail parties.


Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more.


Much Love,

Margaret Hirsch

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