Chickpea Patties with Blueberry and Lemon Raita

Ingredients

1 cup (250g) plain Greek-style yoghurt
1 tablespoons fresh lemon juice
1/3 cup (50g) fresh blueberries
2 tablespoons finely chopped chives
2 tablespoons chopped cilantro
1 tablespoon finely chopped red onion
1/4 teaspoon ground cumin
1 x 400g can chickpeas, rinsed and drained
1/4 cup (15g) fresh flat-leaf parsley, chopped
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1 egg, whisked
4 tablespoons plain flour
2 tablespoons olive oil for the salad

For the Raita

Place the yoghurt, lemon juice, blueberries, chives, cilantro, onion and cumin into a small bowl and gently combine with a spoon. Add salt and pepper to taste. Set aside in fridge.

For the Patties

place chickpeas, parsley, garlic, cumin and paprika in a blender and pulse till coarse.

Transfer into a medium bowl adding egg and 2 tablespoons flour and combine with spatula.

Using your hands form into 8 patties approx. 1.5cm in thickness.

Place remaining flour in a small dish and roll in patties. Shake off any excess and set aside on a plate.

Place a non stick frypan over medium heat and heat oil.

Cook patties for 2-3 minutes per side or until golden.

Serve immediately with prepared raita and salad of choice.

Ingredients

1 cup (250g) plain Greek-style yoghurt

1 tbsp fresh lemon juice

⅓ cup (50g) fresh blueberries

2 tbsp finely chopped chives

2 tbsp chopped cilantro

1 tbsp finely chopped red onion

¼ tsp ground cumin

1 x400g can chickpeas, rinsed and drained

¼ cup (15g) fresh flat-leaf parsley, chopped

1 garlic clove, finely chopped

½ tsp ground cumin

¼ tsp paprika

1 egg, whisked

4 tbsp plain flour

2 tbsp olive oil for the salad

Directions