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.
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!
Other patties recipes
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Chickpea Patties
Ingredients
- 1 tin chickpeas (400 grams)
- 3 medium potatoes
- 1 leek
- ½ broccoli floret
- 1 egg
- ½ cup golden breadcrumbs
- ½ teaspoon salt
- black pepper to taste
- 1 teaspoon freshly-chopped parsley
- ½ cup vegetable oil
- ½ cup grated Cheddar cheese
- ½ cup plain flour
Instructions
- 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 finely 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.
Notes
- 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!
Nutrition
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Rebecca Gens says
Can you use sweet potato? I don’t eat white potatoes.
Daniela Anderson says
Absolutely, they should taste good.
Eliza Avalo says
I made this for my family and they LOVE THEM!! I have a question, the nutrition facts are for all 10 patties? or just for one of them? Thak you so much for this delicious recipe 😀
Daniela Anderson says
Hi Eliza! Thank you for your comment, l am happy that you enjoyed my recipes, my little ones are big fans of parties too. The nutritional info is per portion. I hope this helps!
Emma says
Hi,
I am eager to give these a try as a new vegetarian. But I was wondering how long these can be kept in the fridge once cooked?
Thanks 🙂
Daniela Anderson says
Hi Emma, If kept in a plastic container, they should be fine for 1-2 days. I hope that helps.
Lisa Williams says
Hi Daniela,
Thanks for the recipe. I just wanted to let you know that I’ve featured it on my savory snacks roundup, which you can find here: https://happyhappyvegan.com/vegan-snacks/ I hope you don’t mind?
Daniela Anderson says
Hi Lisa,
Thank you, that's great! I'll share your post.
Pam says
Would they work without the egg.
Daniela Anderson says
Hi! Thank you for your comment! They should work without the egg too, just add enough breadcrumbs to keep the patties together. I usually add an egg to make sure the patties don't fall apart, and then refrigerate to firm up. I hope that helps!
Hailey B. says
Hi, I made these and they turned out quite decently! However, I'm wondering if there's a way I can get the middle to be a little less complete mush? They're not falling apart, but definitely not holding together as well as I'd like them to!
Daniela Anderson says
Hi! Thank you for your comment! Did you refrigerate the patties before frying? Frigerating helps them keep their shape really well. Once the egg is added, they become soft, so if they are fried straight away, they will be mushy.
Another thing that woukd help is not to add the oil from the leeks and broccoli to the mixture, as that will change tge consistency.
Also, drain the potatoes really well, when they are mashed with the chickpeas, you should not have a soft mash. I hope this helps.
Stacey says
Hi, could you freeze these? If yes, at what stage would you freeze them? Before you fried them?
Daniela Anderson says
Hi Stacy! Thank you for your comment! I haven't tried to freeze them before, but l think they would freeze well. I would probably fry them lightly first, a more pale yellow rather than golden brown, and to defrost l would pop them in the oven. I hope this helps.
Amy says
Lately I've been loving savory snacks in the afternoon as a pick me up to get me through til dinner and these seem to fit the bill perfectly!
Lori Vachon says
These definitely look flavorful and loaded with deliciousness. My oldest daughter would enjoy these very much!
Daniela Anderson says
Thank you!
Kylee from Kylee Cooks says
I love anything with chickpeas, I can see myself making a salad and putting these on top. A little dressing and a yummy dinner!
Natalie says
I love making patties for my family. We all love it. I can agree with you, patties are sooo addictive, healthy and just delicious. Love the addition of cheese in this one. I will definitely try this recipe.