Lunch
Ingredients
| Ingredient | 10 serves |
|---|---|
| Sweet potato, peeled, cut into 2 cm pieces | 500g |
| Zucchini, diced | 1 |
| Canned chickpeas, drained and rinsed | 400g |
| Bread crumbs | 50g |
| Curry powder | 2 tsp |
| Garlic cloves, crushed | 2 |
| Eggs, lightly beaten | 2 |
| Olive oil spray, as needed | |
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 processor. |
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|
2
Add zucchini, chickpeas, bread crumbs, curry powder, garlic and egg to the food processor. Blitz until smooth and well combined. |
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3
With clean, damp hands, form the 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 175ºC. 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:
- Place prepared patties on a large baking tray lined with baking paper
- Cover with cling wrap and place in freezer for 45 – 60 minutes.
- 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.