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Indian Chickpea Veggie Patties

Indian Chickpea Veggie Patties

with Cherry Tomato Salsa & Lime Mayo

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Imagine a veggie rissole that’s packed with flavour and fun. Now stop imagining, because here it is! Canned chickpeas are transformed into patties infused with mango chutney and spices, served with fries and a zesty lime mayo.

Allergens:EggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potato

1 tin

chickpeas

1 unit

carrot

1 unit

cucumber

1 punnet

cherry tomatoes

1 bunch

coriander

¼ unit

red onion

½ unit

lime

1 packet

mango chutney

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

Mumbai spice blend

1 packet

mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

1 unit

egg

(ContainsEggs)

1 tbs

plain flour

(ContainsGluten)

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2890 kJ
Fat31.7 g
of which saturates2.9 g
Carbohydrate69.3 g
of which sugars16.2 g
Dietary Fibre0 g
Protein20.2 g
Cholesterol0 mg
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!

2

While the fries are baking, drain and rinse the chickpeas. Grate the carrot (unpeeled). Finely chop the cucumber. Slice the cherry tomatoes in half. Roughly chop the coriander. Finely chop the red onion (see ingredients list). Zest the lime (see ingredients list) to get a pinch, then slice in half.

TIP: Omit the red onion if you don't like it raw.

3

In a medium bowl, place the drained chickpeas, egg and mango chutney. Mash with a potato masher or fork until the chickpeas have broken up. Add the grated carrot, plain flour, fine breadcrumbs, Mumbai spice blend, the salt and 1/2 the coriander. Combine until the mixture is sticking together. Using damp hands, form a large spoonful of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture, you should get 3 patties per person.

TIP: Add a little more flour if the mixture is too wet.

4

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add the chickpea patties and cook until golden, 2-3 minutes each side.

TIP: If your pan is getting crowded, cook the patties in batches. Add more oil if needed to prevent sticking.

5

While the patties are cooking, combine the cucumber, cherry tomatoes, onion (if using), remaining coriander, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season with salt and pepper and just before serving, toss to coat. In a small bowl, combine the mayonnaise, lime zest and a squeeze of lime juice.

6

Divide the Indian chickpea veggie patties, fries and cherry tomato salsa between plates. Serve with the lime mayo.