These veggie patties are super easy to make and can be served in a number of ways. I like to form the mixture into larger patties and serve them in hamburger buns. You could serve them just as you would a burger with cheese, ketchup, mustard and salad. They are also delicious served on their own with a little coriander raita or cucumber raita.
Texture is important! If you prefer the patties to be more like a beef burger, place the ingredients in a food processor and blend until quite smooth but not as smooth as hummus. I like to mash the ingredients with a potato masher first and then by hand. When you do it this way, you get a lot more textures which I like but the patties fall apart more easily.
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- 800g tinned or cooked chickpeas
- 1 potato – boiled until 80% cooked
- 1 large bunch chopped coriander
- 2 green chillies – finely chopped
- 1 tablespoon garlic and ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder (optional)
- Zest and juice of one lemon or lime
- Salt and pepper to taste
- Boil the potato until about 80% cooked through. It should be for tender but not fall apart tender.
- Grate the potato and set aside to cool slightly. For a chunkier texture, place all the ingredients in a mixing bowl and mash with a potato masher or by hand. For a smoother texture place the ingredients in a food processor.
- Blend or mash to your desired texture and then form into small or large patties.
- Fry in a little oil for about two minutes and then flip over to cook for a further two minutes until nicely browned. Season with salt and pepper to taste.
- Serve on buttered, toasted buns or simply on their own with raita and salad.
The pan and pot used in this recipe were sent to me to try by Zanussi Cookware UK. I am over the moon with the quality of these products so you will be seeing a lot more of them in my posts. If you would like more information, please click here.