Enjoy these budget-friendly patties warm for dinner or cold in your work lunch the next day.
Ingredients
- 2 tablespoons currants
- 2 teaspoons red wine vinegar
- 1 tablespoon boiling water
- 1/2 cup couscous
- 1/2 cup boiling water, extra
- 1 large red onion, halved
- 2 x 400g cans chickpeas, drained, rinsed
- 1/2 cup fresh flat-leaf parsley leaves
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 egg, lightly beaten
- Vegetable oil, for shallow-frying
- 2 large carrots, peeled, halved lengthways, very thinly sliced
- 1 tablespoon extra virgin olive oil
- Plain Greek-style yoghurt, to serve
Method
- Step 1Place currants in a small bowl. Add vinegar and the boiling water. Set aside.
- Step 2Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
- Step 3Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1⁄2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.
- Step 4Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
- Step 5Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1932 kj
Energy
21.4g
Fat Total
4.6g
Saturated Fat
12.2g
Fibre
15.9g
Protein
53mg
Cholesterol
550mg
Sodium
46.3g
Carbs (total)
All nutrition values are per serve
Notes
Leftover patties make the perfect lunch. Replace the yoghurt with hummus or baba ghanoush, and eat them cold in Lebanese bread.
- Author: Claire Brookman
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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