Chickpea and vegetable patties with coriander tomato salsa

0
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Get your food processor to give you a hand when making these tasty vegetarian patties.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Chick Peas, cooked

400 g, rinsed and drained

Plain Tofu

200 g, firm, drained

Carrots, raw

1 medium, grated

Courgette

1 medium, grated

Sweetcorn, canned, drained

25 g, thawed if frozen

Cumin seeds

½ teaspoons, level

Coriander, Dried

½ teaspoons, level

Coriander, fresh

2 tablespoons, chopped

Egg, whole, raw

1 medium, raw

Tomato

2 large, finely chopped

Cucumber

¼ portion(s), medium, finely chopped

Salt

1 pinch, and freshly ground black pepper

Instructions

  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Spray 2 baking sheets with low fat cooking spray.
  2. Put the chick peas and tofu into a blender or food processor and blend for 15-20 seconds, until combined, though not too smooth. Turn out into a bowl and add the carrot, courgette, sweetcorn, cumin seeds, ground coriander and 1 tbsp chopped fresh coriander. Add the egg yolk and some salt and pepper. Mix together thoroughly, then form into 8 patties.
  3. Beat the egg white with 1 tbsp water. Brush over the patties, then arrange them on the baking sheets. Bake for 25-30 minutes.
  4. Meanwhile, make the salsa by mixing together the tomatoes, cucumber and remaining coriander. Season. Serve with the patties.

Start eating better than ever!