Yummy little spiced patties that are delicious with our Mint and Coriander Raita as nibbles or add a wee salad for a light meal or starter. The mix can be prepared the day before and put in the fridge if you are short of time.
This recipe makes about 6 burger size patties or about 15 mini ones - I found the smaller ones to be less crumbly and easier to cook.
2 x 400g chickpeas, drained and rinsed
200g greek style / natural yoghurt (use the rest to make the raita)
3 teaspoons of the Bhuna Spice Pot (for a mild spiced flavour)
2 tablespoons of porridge oats (I didn't have any breadcrumbs)
A handful of spring onions, finely chopped
A handful of coriander, finely chopped
1 tablespoon oil, for cooking
Put the chickpeas, yoghurt, bhuna spice, egg and oats in a blender and whizz / pulse until roughly chopped but still chunky.
Transfer the mix to a bowl, then add the spring onions, coriander and salt and pepper.
Mix well, then form into small balls. Leave in fridge to firm up until you want to cook them.
Heat the oil in a non-stick frying pan, flatten the balls and cook for approximately 3/4 minutes on each side. (N.B make the patties quite thin so they cook / warm all the way through).
I also tried grilling these which worked too (and you could put them on a bbq) but I did think the pan fried version had the edge!
Serve with our Mint and Coriander Raita