Baking
Ingredients
| Ingredient | 6 serves |
|---|---|
| Extra virgin olive oil | 3 teaspoons |
| Small red onion, diced | 1 |
| Weetbix | 5 |
| Egg | 1 |
| Tinned chickpeas | 400g |
| Carrot, grated | 1 |
| Zucchini, grated | 1 |
| Dill | 2 tablespoons |
Method
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1
Preheat oven to 180ºC. |
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2
Add 1 teaspoon of oil to a frying pan over a medium heat. Sauté the red onion until softened. Remove from the heat. |
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3
Crush the Weetbix into crumbs using a food processor or crush with a rolling pin. |
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4
Drain the chickpeas and blend into a paste with the egg in a food processor. |
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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. |
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6
Shape mixture into 12 patties. |
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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. |
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8
Place on a baking tray and finish off in oven for 10-15 minutes until cooked through, then serve. |
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9
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