Chickpea and sesame patties recipe

  • Serves 2
  • 10mins to prepare, 20mins to cook plus 40mins to chill
  • 327 calories / serving
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Heat ½tbsp of the olive oil in a frying pan and add the cumin seeds and onion. Sauté for 1 minute, add the garlic (crushed) and sauté for another 2-3 minutes. Add the squash and Savoy cabbage add stir-fry for 1-2 minutes until softened. Sprinkle in the sesame seeds and remove from the heat.

Pulse the drained chickpeas in a food processor until broken down. Add the vegetables, season, and pulse until it all comes together. Shape the mixture into 4 patties. Chill for 20-40 minutes to stiffen slightly before cooking.

Boil a pan of water and add the vinegar. Whisk the water to create a whirlpool. Break the eggs into cups, lower into the pan for 20 seconds then empty the eggs into the water to poach for 5-6 minutes.

Meanwhile, heat the remaining olive oil in a pan and cook the patties for 3-4 minutes on either side, until slightly golden.

Serve with a poached egg and rocket salad.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 1½tbsp olive oil
  • ½tsp cumin seeds
  • 1 small red onion, peeled and diced
  • 1 clove garlic
  • 75g butternut squash, peeled and grated
  • 50g Savoy cabbage, finely shredded
  • 1tbsp sesame seeds
  • 400g tin chickpeas
  • a splash of vinegar
  • 2 eggs
  • rocket leaves, to serve
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  • Energy 1369kj 327kcal 16%
  • Fat 18.8g 27%
  • Saturates 3.3g 17%
  • Sugars 25g 10%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 25g Protein 17.4g Fibre 7.2g

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