Chickpea patties with coriander tomato salsa
0
Points®
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)
Chickpeas, cooked
400 g, rinsed and drained
Plain Tofu
200 g, firm, drained
Carrots, raw
1 medium, grated
Courgette
1 medium, grated
Sweetcorn, tinned, drained
25 g
Cumin seeds
½ teaspoon(s), level
Coriander, Dried
½ teaspoon(s), level
Coriander, fresh
2 tablespoon(s), chopped
Egg, whole, raw
1 medium, raw
Tomato
2 large, finely chopped
Cucumber
¼ serving(s), , finely chopped
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 2 baking trays with cooking spray.
2
Put the chickpeas 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 season with 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.
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