Chickpea potato broccoli patties, scrumptiously golden, and so addictive. Great as an appetizer, and one of those healthy snack recipes kids love. Why not have one in between meals, or take some on a picnic. They are so easy to make, you’ll never buy ready-made patties again.
You wouldn’t think much of a tin of chickpeas, it’s really cheap – a 400 g tin costs about £0.50, yet you get so much goodness for that bargain. Chickpeas are rich in fiber and protein, and are also loaded with vitamins and minerals that are essential to a healthy body. Pretty amazing, isn’t it?
Buying a package of chickpeas would save you even more money, although l admit it’s just dead easy to open a tin that has the chickpeas already cooked and ready to use, than soak them overnight and then boil for a bit. Call me lazy, but if l can save some time, why not use shortcuts?
Did you know that the liquid in which they are boiled is also amazing? I used to pour it down the drain without thinking twice about it, but believe it or not, it’s an incredible alternative to egg whites, perfect for whipping off a delicious meringue or any other dessert that requires egg whites to be beaten. The term used is a bit fancy: aquafaba, but it honestly works perfectly, l made a delicious chocolate mousse using the chickpea liquid, have a look at this recipe: Peppermint chocolate mousse with aquafaba. It’s of course suitable for vegetarians and vegans, you really won’t miss the real thing.
My chickpea patties recipe is super yummy, and l could not stop eating them. I had some veggies left that needed cooking sooner rather than later and l put them to great use. I chose to remove the chickpeas skin, I know it is such a task, a very boring one, but in this end, all the effort pays off, as you get smooth texture, plus you can mash them a lot more easier. Leek and potatoes work great together, so you know these patties can only be super delicious.
When you add egg to the mashed mixture, this tends to becomes pretty soft, that is why it is advisable to chill the patties in the fridge for at least one hour before frying them, otherwise they won’t keep their shape while frying.
A good tip when you shape the patties is to moist your hands, in this way the mixture won’t stick to your hands, and you get nicely-shaped patties. I would not deep fry them, just shallow frying should do, just get the oil very hot beforehand. And that’s it, really, your broccoli patties recipe to get everyone talking about!
Chickpea potato broccoli patties are a great appetizer or a healthy snack in between meals. Also perfect for a picnic.
- 1 tin chickpeas (400 grams)
- 3 medium potatoes
- 1 leek
- 1/2 broccoli floret
- 1 egg
- 1/2 cup golden breadcrumbs
- 1/2 tsp salt
- black pepper to taste
- 1 tsp freshly-chopped parsley
- 1/2 cup vegetable oil
- 1/2 cup grated Cheddar cheese
- 1/2 cup plain flour
Drain the chickpea liquid, rinse with water and remove the skin off the chickpeas.
Peel and dice the potatoes and boil in salty water until tender. Drain the water and mash them together with the chickpeas until you get a smooth consistency. Set aside to cool.
Cut the leek and sauté it in one tablespoon of oil until tender, then add the broccoli florets chopped finelly and stir for a minute. Pour half a cup of water and let it simmer until evaporated and the leeks and broccoli are soft.
Mix the leeks and broccoli with the potatoes and chickpeas, season well with salt and pepper, add the breadcrumbs, cheese, parsley and egg and mix well to combine.
Moist your hands and shape patties, then coat them in flour and arrange on a plate. Cover with clingfilm and chill in the fridge for one hour to firm up.
Heat up the oil in a frying pan, and fry the patties on both sides untll golden. Serve warm or cold.