Recipes
Date posted: 10/04/2019
Ingredients
| Cooked chickpeas | 200g |
| Stalk celery diced into small pieces | 1 |
| Carrot grated | 1 |
| Onion minced | 1/2 |
| Everyday Favourites garlic powder | 1/2 tsp |
| Sriracha sauce | 1 tbsp |
| Everyday Favourites plain flour or chickpea flour (for gluten free option) | 25g |
| Salt and pepper to season | a pinch |
| Vegetable oil | for frying |
Method
The page that you are currently reading is an ad feature
- Soak the chick peas overnight.
- Add the soaked chick peas to a pan of water and simmer for up to 90 minutes until tender and are easy to mash.
- Drain well and then in a large bowl, mash the cooked chick peas using a blender or food processor or large fork until nearly all mashed.
- Next, mash in the celery, carrot, onion, garlic powder and sriracha sauce. Add the flour (chick pea for gluten free option), and season well with sea salt and black pepper.
- Once the ingredients are thoroughly mashed, heat a bit of oil in a frying pan or skillet, or alternatively a lightly-greased grill pan.
- Form the mixture into patties and lightly pan-fry for 3 to 4 minutes on each side until golden brown.
- Serve with salad in a bun and with hummus on the side.