7. Meat Free

Indian-inspired chickpea patties

SERVES 4 | PREP 15 mins | COOK 10 mins

Enjoy these mildly spiced patties with a lightly dressed green salad and coconut yoghurt (adding the extra calories – see page 239). They are also delicious served cold or as part of a packed lunch.

2 tbsp coconut or canola oil
1 medium red onion, peeled and finely chopped
15g fresh root ginger, peeled and finely grated
2 garlic cloves, peeled and finely grated
1 ½ tsp medium curry powder or garam masala
1–2 tsp crushed dried chilli flakes (optional)
1 × 400g can chickpeas, drained
1 tbsp tahini
20g plain peanuts, coarsely ground
1 tbsp plain wholemeal flour
15g bunch fresh coriander, leaves finely chopped, plus extra to serve
1 red chilli, finely sliced, to serve
lime wedges, to serve

COOK TIP

To grind the peanuts, use a food processor, spice grinder or stick blender. You can also bash them in a pestle and mortar or very finely chop them on a board.

1. Heat 1 tablespoon of the oil in a medium saucepan over a low-medium heat. Add the onion and fry for 4 minutes, or until beginning to soften, stirring regularly.
2. Add the ginger, garlic, spices and chilli flakes, if using, and cook for 1 minute more, stirring constantly.
3. Remove from the heat, tip the chickpeas into the pan, add the tahini and peanuts, and mash with a potato masher, until the chickpeas turn to a thick paste and clump together (this should take a couple of minutes).
4. Transfer to a bowl, season well with salt and ground black pepper, add the flour and chopped coriander and mix well. Form the mixture into 8 patties, pressing together firmly so they hold their shape.
5. Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the patties and fry for about 5 minutes, or until golden brown and crisp, turning halfway through the cooking time.
6. Serve 2 patties per person with some chilli, if using, a lime wedge, coriander leaves and a large green salad.