Vegetarian patties
Picture: Gerald Moscarda

Makes about 12

400g can chickpeas, drained

pinch sea salt

2 garlic cloves

1 bunch spring onions, chopped

3 tbsp flat-leaf parsley

1 carrot, grated

1 beetroot, grated

1 egg, lightly beaten

3 tbsp chickpea flour

extra chickpea flour to form patties

sunflower oil for frying

low-fat mayonnaise for dipping (optional)

Place the chickpeas, salt, garlic, onions, and parsley into a food processor to blend. Leave slightly chunky. Then add the carrot, beetroot, egg and chickpea flour combining well. Form into balls using your hands with extra flour as needed. Flatten with your hand to form patties. Refrigerate for a few hours. Shallow-fry in a little sunflower oil for a few minutes each side. Serve with a small container of mayonnaise if desired. Can be frozen.

The West Australian

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