Chickpea Patty
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g potato (s)
- 250 g chickpeas, drained
- 1 onion (s), red
- 1 egg (s)
- 3 tablespoon wholemeal rye flour
- 1 clove garlic
- 1 stalk / e coriander
- salt and pepper
- curry
- chili
- cinnamon
Print Recipe
Pin Recipe Instructions
- Cook potatoes with their peel until soft for approx. 20-25 minutes.
- Roast the chickpeas in a pan without oil for about 5 minutes. Remove the chickpeas from the pan and set aside. Peel the onion and garlic, cut into small pieces and fry in a little oil until translucent.
- The following options are now available:
- For meatballs with a bite, the respective ingredients are chopped - I will describe that here. Simply puree everything for a homogeneous meatball.
- Finely chop the potatoes and chickpeas. Add onions, garlic, egg and flour and mix everything well. Chop the coriander and add to the meatball mixture with the spices and mix well. The spices are to be used according to taste, I usually season very generously:
- A pinch of salt, pepper and chilli, 1/2 teaspoon of curry and a pinch of cinnamon. Shape the dough into 4 meatballs and fry them in oil on both sides.
- We like to eat a mango chutney with it.
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