Chickpea patties with carrot & raisin salad

 

Chickpea patties with carrot & raisin salad

 

These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing

Ingredients

·         400g can chickpea , drained

·         1 garlic clove , chopped

·         1 large egg

·         1 tbsp ground almond

·         2 tsp harissa

·         1 tsp ground cumin

·         3 tbsp chopped parsley

·         2 tsp rapeseed oil , for frying

For the salad

·         1 tbsp raisins

·         1 carrot , shaved into ribbons with a peeler

·         1 courgette , shaved into ribbons with a peeler

·         5 radishes , thinly sliced

·         2 handfuls from a bag of watercress , rocket & spinach

·         1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)

50+ Low-Carb Recipe Ideas

Method

·         STEP 1

Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.

·         STEP 2

For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.