Spiced Chickpea Patties

Cook Time 30 minutes

Servings 4 (8 patties in total)

Ingredients

Chickpea Patty

200g dry chickpeas, placed in cold water and soaked overnight, drained, or 2 cans chickpeas, drained and rinsed

3 spring onions shallot, finely chopped

2 tsp coriander powder

2 tsp smoked paprika

1 tsp garlic powder

1 tsp cumin powder

¼ tsp chilli powder

1 tsp salt

2 tbsp besan flour

50g feta, crumbled

2 tbsp chopped coriander, plus extra for garnish

1 egg

¼ cup breadcrumbs (or more pending the texture)

Mango Yoghurt

¼ cup natural yoghurt

2 tbsp mango chutney

Ghee, for shallow frying

Naan, to serve

Method

Place the soaked chickpeas in a pot with 1 litre of water. Cook over medium heat for 1-2 hours, or until the chickpeas are tender. Drain and set aside.

In a food processor, blitz all the chickpea patty ingredients together until a rough dough forms. With wet hands, shape the mixture into 8 patties (2 tbsp each, think of a flattened golf ball) and set aside on a baking tray.

In a large fry pan, heat ghee on medium-high heat and pan fry patties for 2 minutes on both sides until golden brown. Set aside on a tray lined with a rack.

In a small bowl, mix the mango yogurt ingredients together and top with extra chopped coriander. Serve mango yoghurt with warm patties and a side of naan.