Ingredients
| Ingredient | Makes 15 patties |
|---|---|
| 500 g sweet potato, peeled, cut into 2 cm pieces | |
| 1 zucchini, diced | |
| 400 g can chickpeas, rinsed | |
| 1/3 cup bread crumbs | |
| 2 teaspoons curry powder | |
| 2 garlic cloves, crushed | |
| 2 eggs, lightly beaten | |
| Olive oil spray |
Method
|
1
Place sweet potato in a microwave safe dish with 1 tablespoon of water. Cover and microwave for 3 - 5 minutes on high or until just tender. Transfer to a food processer. |
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|
2
Add zucchini, chickpeas, bread crumbs, curry powder, garlic and egg to the mixture. Mix in the food processor until smooth and well combined. |
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3
With clean, damp hands, form mixture into 15 patties, 1.5 cm thick and large enough to fit into a bread roll. |
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4
Spray oil in a large non-stick frying pan over medium heat. Cook patties for 3 - 4 minutes each side or until golden and heated through. |
If cooking in oven, preheat oven to 175 0 C, line a baking tray with baking paper and place patties in a single layer on tray. Lightly spray with oil. Bake for 25 – 30 minutes, turning after 15 minutes, until golden and crisp.
Freezing patties
1. Place prepared patties on a large baking tray lined with baking paper
2. Cover with cling wrap and place in freezer for 45 – 60 minutes.
3. Once the patties are frozen, place them in a freezer safe zip lock bag. Place a piece of baking paper between the layers so they don’t stick.
To defrost: place patties in fridge overnight. Patties will last two days in the fridge before cooking.