Panko-crumbed Herby Vegetarian Patties

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For a vegetarian patty to be robust enough, I believe chickpeas are the answer, and they can take a lot of flavour. They are also incredibly versatile, affordable and go a very long way. Next time you want some patties, bung these on your barbecue!

Prep Time: 15 minutes + 1 hr chill time

Cook time: 30 minutes

Serves: Makes 10 patties

Ingredients

1/2 red onion, chopped
3 cloves garlic, chopped
1 red chilli, roughly chopped
2 tbsp grated fresh ginger
50ml olive oil
pinch of salt
2 x 400g tins chickpeas, drained
1 chilli, deseeded, finely diced
2 tbsp chopped thyme
2 tbsp chopped mint
1 capsicum, deseeded, finely diced
2 spring onions, thinly sliced
zest of 1 lemon
1 tbsp plain flour
1 egg, beaten
salt and freshly ground black pepper
2 cups panko crumbs
2 eggs, beaten
yoghurt mint sauce

 

Instructions

Pop the chopped red onion, garlic, red chilli and 1 tbsp of the grated fresh ginger in blender (or use a mortar and pestle) and blend to a pulp. Pour your oil into a large frying pan, add the minced onion mixture with a pinch of salt, and cook for about 5 minutes until the mixture almost sticks to the bottom of the pan. Remove from heat and set aside.

Place the chickpeas in a food processor and blend until course, like breadcrumbs. Pour into a large bowl and add the cooled onion mixture, remaining ginger, the second chilli, herbs, capsicum, spring onion, lemon zest, flour and 1 beaten egg. Mix really well.

Using your hands, form into 10 patties and place on a lined baking tray. Pop in the refrigerator and allow to set for at least 1 hour.

Using two separate bowls, place the panko crumbs in one and the 2 beaten eggs in the other. Take your patties and dip first in the egg (ensuring you remove all the excess), then dip into the panko crumbs, tossing the patty around so it is completely covered. Place on a baking tray. Continue with all the patties.

Cook on a hot oiled barbecue or shallow fry them in a frying pan.

To Serve: Serve with a bun stacked with salad, and add a dollop of yoghurt mint sauce