Indian-Spiced Chickpea Patties
with Fries, Salad & Garlic Sauce
Transform canned chickpeas into tender patties infused with caramelised onion chutney and spices, then serve them with golden fries and zesty lime mayo. It’s a taste sensation you’ll crave again and again!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 tin
chickpeas
1
carrot
1 punnet
cherry tomatoes
1 bag
coriander
½
lime
1 packet
caramelised onion chutney
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
vegetable stock pot
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1.5 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, drain and rinse the chickpeas. Grate the carrot. Halve the cherry tomatoes. Roughly chop the coriander. Slice the lime into wedges.
In a medium bowl, add the chickpeas, caramelised onion chutney and egg. Mash with a potato masher or fork until the chickpeas are broken up. Add the carrot, coriander, plain flour, fine breadcrumbs, vegetable stock pot, Mumbai spice blend (see ingredients) and the salt. Mix well to combine. Using damp hands, form 1/4 cup of the mixture into a ball, then flatten into a 1cm-thick patty. Transfer to a plate. You should get 3-4 patties per person.
TIP: Add a little more flour if the mixture is too wet.
In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the patties, in batches, until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil between batches if needed to ensure the patties don’t stick to the pan!
In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the mixed salad leaves and cherry tomatoes. Toss to coat.
Divide the Indian-spiced chickpea patties, fries and salad between plates. Squeeze some lime juice over the patties. Serve with a dollop of garlic sauce.