- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 316
- Fat Content: 14g
- Saturated Fat Content: 2g
- Carbohydrate Content: 31g
- Sugar Content: 12g
- Fiber Content: 9g
- Protein Content: 17g
- Sodium Content: 1g
Chickpea patties with carrot & raisin salad
Ingredients
- chickpea - 400g can chickpea, drained
- garlic-clove - 1 garlic clove, chopped
- large-egg - 1 large egg
- ground-almond - 1 tbsp ground almond
- harissa - 2 tsp harissa
- ground-cumin - 1 tsp ground cumin
- parsley - 3 tbsp chopped parsley
- rapeseed-oil - 2 tsp rapeseed oil, for frying
- raisin - 1 tbsp raisins
- carrot - 1 carrot, shaved into ribbons with a peeler
- courgette - 1 courgette, shaved into ribbons with a peeler
- radish - 5 radishes, thinly sliced
- watercress - 2 handfuls from a bag of watercress, rocket & spinach
- rapeseed-oil - 1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)
Instructions
- Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
- For the salad, toss the raisins and all the veg together, but don't dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.
7-a-day recipe for 2 people, takes only 10 mins; recipe has chickpea, garlic clove, large egg, ground almond, harissa, ground cumin, parsley, rapeseed oil, raisin, carrot, courgette, radish, watercress and rapeseed oil.
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