Thai Chickpea Patties
The Chickpea Patties from The Lunchbox Issue remains a favourite recipe for us. We thought we would put a new spin on it and pack it full of flavour. These are a great lunchbox filler but also make for a great dinner served with a side salad.
Recipe Tester Feedback: "A quick and easy vegetarian lunch option that could be used in pita bread or hamburger buns for a veggie burger BBQ option. Would make again." - Kristen
No: Dairy / Nuts
Contains: Gluten / Egg
*Variations: Can be made without Gluten
Preparation Time 5 minutes
Cooking Time 25 minutes
Makes 12 small patties
Can be frozen
- bread - 4, slices,day old, broken up into pieces (*can use GF)
- fresh coriander - 3 Tbsp, or Thai basil
- chickpeas - 2 x 400g tins, drained
- eggs - 2
- red curry paste - 30g, or more or less to taste (make your own with the Red Curry Paste recipe from this issue)
- Place bread (4 slices) and coriander (3 Tbsp) into the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add chickpeas (2 x 400g tins), eggs (2) and red curry paste (30g) to the bowl. Season well with salt and pepper. Mix Speed 6 / 10 seconds, or until well combined. You may need to use your spatula to help. If it is a little dry, simply add a drizzle of water to help bind the mix.
- Spoon mixture out onto a plate. With wet hands, shape the mixture into 12 small patties, about 1.5cm thick.
- Heat a little oil in a frying pan over medium to high heat. Add the patties to the pan. You may need to cook these in three or four batches to avoid overcrowding, depending on the size of your pan.
- Remove the patties from the pan and drain well on paper towel.
*Salt, pepper, water and oil are considered staples and are not counted in the 5 ingredients.
Want to add something extra?
- Add a little lime zest in Step 1.