Vegetable and chickpea patties

I dont know what it is about these patties but they taste SO good. I first made them a few years ago and was impressed by the amount of flavour they hold. In recent times, I have passed the recipe on to my dad, hes passed it on to friends and Ive given it to people at work. Everyone just seems to love them. And – for someone who cant make a burger hold together for the life of me sometimes, the peanut butter seems to be the magic ingredient to make it all stick.

Vegetable and Chickpea Patties Recipe

Makes 6 large patties (9cm diameter, 2.5cm thick).

36g (3 tablespoons) sesame seeds
1 tablespoon (20ml) oil
1 medium onion, peeled and finely chopped
1 large garlic clove, peeled and crushed
1 medium (about 140g) zucchini, grated
400g can chickpeas, drained
2 slices bread (we use multigrain sandwich bread)
2 tablespoons crunchy peanut butter
1 large egg yolk (we use eggs with a minimum weight of 59g)
1 1/2 teaspoons curry powder, or to taste
3 cups (about 465g) diced, cooked vegetables (we use boiled potato, pumpkin and sweet potato chopped into 1.5cm dice)
1-2 tablespoons finely chopped herbs (we use parsley)
Extra oil, for pan-frying patties

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

Place sesame seeds on a baking tray and bake for about 5-10 minutes, or until just starting to colour. Set aside to cool.

Heat 1 tablespoon of oil in a pan or saucepan over medium heat. Gently fry onion, stirring occasionally until softened but not browned (about 6 minutes). Reduce heat to medium-low, add garlic and zucchini. Cook, stirring occasionally, for about 5-7 minutes, until the zucchini is no longer releasing moisture. ©

Drain onion and zucchini mixture on paper towels, pressing down lightly to remove any excess liquid that could make the patties watery.

Place chickpeas, bread, peanut butter, egg yolk and curry powder in a food processor and process on low speed, until mixture forms a dry paste.

Stir chickpea mixture, onion and zucchini mixture, herbs and sesame seeds together in a large bowl until combined. Add diced vegetables and mix gently, trying not to break up the vegetables.

Form mixture into six large patties and refrigerate for at least 20-30 minutes to firm up.

When ready to cook patties, heat extra oil in large frying pan over medium heat. Cook patties for about 4-5 minutes on each side, or until golden brown. Serve hot

The recipe comes from Exclusively Food, who have some other good ideas up there.
My only gripe is that they can take a little bit of time to make – all that chopping, peeling, dicing and cooking of vegies. But the end result is totally worth it.  I do always have to serve mine with a piece of bacon though to keep the meatasaurus Ben happy!

3 responses to “Vegetable and chickpea patties

  1. This is the most appetizing veggie burger that I’ve ever seen, I will definitely be going to try this out! ;D

  2. Guess what? I made these for dinner this night ;] Problem was, they didn’t hold together as well as yours–probably because I divided the recipe in half, and trying to guestimate half an egg yolk isn’t the smartest thing to do. Haha, I also used frozen mixed veggies as well, and that added some moisture since I didn’t drain all the water away. Thus, they weren’t very firm.

    HOWEVER, these are tasty little beasts! Absolutely yummy! I’m so happy since the veggie burgers that I usually eat are so disappointing, but this one is great.

    • ooh glad you liked them! I am sure if you drain a bit more of the water away and also tried using a bit more egg they will work out perfectly next time. patties are always a bit tricky to get to hold together

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