Crunchy Chickpea and Bean Patty
with Garlic Beans & Mashed Potato
Use your favorite breakfast cereal to make a crispy coating for your vegetarian bean patties. Served with garlic green beans and velvety mashed potato.
Nutrition Per Portion
- 1192 Calories |
- 121.9g Carbohydrates |
- 69.1g Fat |
- 24.7g Fibre |
- 31g Protein |
- 18g Sugar
Preheat the oven to 120C and bring a saucepan of salted water to the boil.
Peel and finely chop the red onion.
Finely chop the red capsicum, parsley and garlic.
Peel and chop the potatoes and add to the boiling water.
Put the cornflakes in a pastic bag and crush with something heavy (e.g. rolling pin). If you don’t have anything you can crush with hands.
Add the crushed cornflakes into a shallow dish and set aside.
Rinse and drain the chickpeas and white beans and add to a mixing bowl.
Mash the chickpeas and beans.
Add into the bowl, the capsicum, red onion, garlic, parsley, paprika, chilli powder (optional), oregano and cumin.
Mix the bean and vegetable mixture together thoroughly.
Shape the bean mixture into patties.
Crack an egg into a shallow dish and beat with a fork until combined.
Heat the remaining oil in the pan.
Dip the patties in the egg mixture and then in the cornflake crumbs.
Add the patties (in batches if needed) to the frying pan and fry on either side until golden brown.
Transfer to a baking tray and place in oven to remain warm.
In another pan melt a third of the butter and then add the green beans, sauteeing until they blister slightly on the outside.
Drain the potatoes, and return to the same pan.
Mash the potato, and stir in the cream and remaining butter until smooth and creamy. Season well with salt and pepper.
Distribute the patties, mashed potatoes and green beans among the serving plates.
Serve with the mashed potato.
Fresh Parsley, finely chopped
Chickpea Patty Spices
Garlic, finely chopped
Red Capsicum, finely chopped
Red Onion, finely chopped
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