These vivid, healthy carrot and chickpea patties are whizzed together in a food processor with fresh herbs and strong spices to produce a really fresh-tasting variation on the vegeburger.
ingredients
serves 4
3/4 pound carrots
1 clove garlic
A large bunch of fresh cilantro
14 ounce canned chickpeas
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cilantro
1 large egg
2 tablespoons All purpose flour
Oil for frying
To serve:
hamburger buns, or baps, and salad
method
1. Peel the carrots, grate them coarsely and set them aside.
2. Peel and roughly chop the garlic, then rinse, dry and chop enough cilantro to give 6 tablespoons.
3. Drain and rinse the chickpeas and put them into a food processor with the garlic, cilantro and both ground spices. Process to a rough paste then add the carrot, egg and flour and process briefly until evenly mixed but slightly rugged.
4. Heat the oil in a skillet and divide the mixture into 8 fritters. Fry in batches for 2 - 3 minutes on each side, until golden, then drain on kitchen paper. Serve in buns or baps, with salad.
more information
Try making the fritters smaller and serve them as a snack or a side dish accompanied by red onion relish (see recipe above), or with your favourite chutney
