Chick Pea Patties with a Chilli and Tomato Salsa

i made these a few years ago and we LOVED them! however i don't think i've done them since :( a good one to try again soon as chickpeas are high in iron. i'm going to C&P all my fave recipes here now because too many of my links are broken now and i don't want to lose any more good ones!!!

this recipe is originally from the Women's Weekly

Chickpea Patties With A Chilli And Tomato Salsa

Serving size: Serves 6
Cooking time: Less than 30 minutes
Special options: Kid friendly, Lactose free, Low cholesterol, Low fat, Vegan, Vegetarian
Course: Lunch, Main


2 cups tinned chickpeas, drained
¼ cup coriander leaves
¼ cup mint leaves
1 tablespoon grated ginger
2 green chillies, seeded and chopped
1 teaspoon ground cumin
sea salt and pepper
½ cup fresh corn kernels
1 cup fresh breadcrumbs
1 red capsicum, roasted, peeled and finely chopped
2 tablespoons olive oil

4 ripe tomatoes, blanched, peeled, seeded and chopped
1 tablespoon olive oil
splash balsamic
1 teaspoon brown sugar
¼ cup coriander, chopped or basil leaves


Combine chickpeas, coriander, mint, ginger, chillies, cumin and seasoning in a food processor. Pulse until coarsely chopped and add the corn. Pulse briefly and transfer to a medium mixing bowl.

Stir in the breadcrumbs and capsicum until well combined. Form into 12 patties. (It may help to have wet hands when forming patties).

Combine all the salsa ingredients in a small bowl. Season.

Heat oil in a non stick pan and fry patties for 3 minutes on each side or until well browned and cooked through. Drain on absorbent paper. Serve patties with the salsa.

hmmmmm i think this will be a good one to convert to the thermomix ;)

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