Zucchini, Carrot and Chickpea Patties

Ingredient
Extra virgin olive oil	3 teaspoons
Small red onion, diced	1
Weetbix	5
Egg	1
400g tin chickpeas	1
Carrot, grated	1
Zucchini, grated	1
Dill	2 tablespoons
Pita bread, natural yoghurt and salad, for serving

	1 Preheat oven to 180ºC.
	2 Add 1 teaspoon of oil to a frying pan over a medium heat. Sauté the red onion until softened. Remove from the heat.
	3 Crush the Weetbix into crumbs using a food processor or crush with a rolling pin.
	4 Drain the chickpeas and blend into a paste with the egg in a food processor.
	5 Add the cooked red onion, grated carrot, grated zucchini and dill into a mixing bowl with the crushed Weetbix, blended chickpeas and egg. Use hands to combine thoroughly.
	6 Shape mixture into 12 patties.
	7 Add the remaining 2 teaspoons of oil to a pan over a medium-high heat. Cook patties for a few minutes on each side or until golden.
	8 Place on a baking tray and finish off in oven for 10-15 minutes until cooked through.
	9 Serve in pita bread pockets (or on wholegrain burger buns) with natural yoghurt and salad.