I rarely blog about packed lunch food mainly because I can’t manage to get a photo of the food at this time of the day or in the morning. It is quite sad as I think you would have loved some of them.
I usually make chickpea patties in advance and freeze them ‘raw’ until I need them. I then just deep fry or bake them when I need to. No need to defrost. It’s a real time saver when you need a bread filler. And it’s a change from store bought burgers and sausages.
You can have this patty with some salad leaves. I actually wanted a bit of mushrooms and greens. So, I had some Mushroom and Pak Choi Stir Fry as well in the bread.
Ingredients (4-6 patties):
1 can of chick peas (drained) or 250g boiled
1 large potato, boiled
1 red onion finely chopped
Bunch of fresh thyme leaves (scrape leaves from twigs) or just use dried thyme
1 tablespoon flour
1 teaspoon minced garlic and ginger
1 tablespoon sweet paprika
½ cup cornflour (for coating)
Salt and pepper to taste
Oil (for deep frying or baking)
- Mash the chickpeas with the potatoes.
- Add the chopped onions, thyme, minced garlic, ginger and 1 tablespoon flour.
- Add salt and pepper to taste.
- Mix well.
- If you are baking these, preheat oven to 200 degrees Celsius.
- Mix the paprika with cornflour.
- Make small balls with the dough. Make sure they are tight, otherwise they might disintegrate when frying.
- Roll in cornflour.
- Flatten to make small patties.
- For baking, coat each patty with some oil and place in oven for about 20 minutes.
- Or deep fry in hot oil.
- Drain on absorbent kitchen paper. Allow to cool before placing in bread rolls.
Add your favourite sauces!