chickpea patties

makes 8 (serves 4)

600 g (1 lb 5 oz) all-purpose potatoes

2 × 400 g (14 oz) tins chickpeas, rinsed and drained

1 carrot, grated

1 brown onion, finely chopped

1 garlic clove, crushed

¼ cup coriander (cilantro) leaves, finely chopped

2 teaspoons vegetable stock (bouillon) powder

½ teaspoon sea salt

1 tablespoon sunflower seeds, ground

2 tablespoons tahini

1 free-range egg

35 g (1¼ oz/¼ cup) fine polenta

olive oil, for frying

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper.

Peel and slice the potatoes. Cook them in a saucepan of boiling water for 15 minutes, or until very tender. Drain well. Mash in a large bowl until smooth and then allow to cool.

Add the chickpeas, carrot, onion, garlic, coriander, stock powder, salt, ground sunflower seeds and tahini to the mashed potato. Mash the ingredients together until well combined. Add the egg and stir well to combine.

Take half a cup of mixture at a time and shape into patties. Roll the patties in the polenta to coat lightly and set aside on the prepared tray.

Heat a little olive oil in a large frying pan over medium–high heat. Cook the patties, in batches, for about 2 minutes on each side, or until golden brown. Return the patties to the prepared tray and bake in the oven for about 20 minutes, or until heated through. Serve with your favourite salad and dressing.