Indian Potato & Chickpea Patties
with Cucumber Salad, Mango Chutney & Garlic Dip- Gluten(Wheat)
- Gluten
- cashews
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
A veggie patty can be packed full with a variety of nutritious surprises. These ones have chickpeas and golden potatoes seasoned with our Mumbai spice blend to add a zap of flavour. Don’t forget to drizzle over the sweet mango chutney to make those veggie patties glow on the plate. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
cucumber
2
radish
½ tin
chickpeas
1 sachet
vegetable stock powder
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 bag
salad leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
2 clove
garlic
1 sachet
Mumbai Spice Blend
1 packet
mango chutney
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Cut potato into large chunks. • Half fill a medium saucepan with the boiling water. • Cook potato in boiling water over high heat until easily pierced with a fork, 12-15 minutes. • Drain well and return to the pan. Season with salt and pepper, then mash until smooth.
TIP: Draining the potatoes well ensures the patties will hold together nicely!
• Meanwhile, slice cucumber into rounds. Thinly slice radish. • Finely chop garlic. • Drain chickpeas (see ingredients) and reserve the liquid.
• To a large bowl, add chickpeas. Mash with a potato masher until the chickpeas have slightly broken up. • Add Mumbai spice blend, vegetable stock powder, fine breadcrumbs, garlic, mashed potato, the plain flour and some reserved chickpea liquid (2 tbs for 2 people / 1/4 cup for 4 people). Mix well to combine. • Using damp hands, evenly form heaped spoonfuls of mixture into balls, then flatten each ball into a 2cm-thick patty (4 per person). • Repeat with remaining chickpea mixture.
TIP: Add a little more flour if the mixture isn't sticking together.
• In a large frying pan, heat a drizzle of olive oil over medium heat. • When oil is hot, cook patties in batches, until golden, 4-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Don’t flip before the time is up to ensure your patties can set.
TIP: Add extra oil between batches if necessary.
• Meanwhile, combine salad leaves, cucumber, radish and a drizzle of white wine vinegar and olive oil in a large bowl. • Season and toss to coat.
• Divide Indian potato and chickpea patties and cucumber salad between plates. • Garnish with crushed roasted cashews. • Serve with mango chutney and garlic dip. Enjoy!
