Vegetarian Chickpea Patties with Broccoli and Potatoes, 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.
Chickpeas are super healthy
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? They can be life savers when you have too little time, but don’t want to eat rubbish.
How to make chickpea patties
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.
- boil the potatoes in salted water, mash with the chickpeas, and set aside
- sautee the leeks, add the broccoli florets and leave to cook with some water until tender
- finely chop them and add them to the mash and chickpeas together with the seasoning, breadcrumbs, cheese and egg
- use for hands to shape patties, coat them with flour, chill for at least an hour to firm up
- shallow fry the patties until golden
Tips and tricks
Please note!!! 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. Once ready, transfer the patties to a plate lined with kitchen paper so that they excess oil can be absorbed. And that’s it, really, your chickpea patties recipe to get everyone talking about!
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Vegetarian Chickpea Patties with Broccoli and Potatoes, 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.
- 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 salted 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.