Prepare the Patties:
Add 100g (1 cup) cooked chickpeas to a large bowl and mash with a fork.
Grate 100g zucchini and 100g carrot. Finely chop 3 broccoli florets.
Add the grated and chopped vegetables to the mashed chickpeas.
Season with 1 tsp onion powder, 1 tsp paprika, and 1 tsp garlic powder.
Add 20g (1/6 cup) chickpea flour, 1 tbsp corn starch, and salt to taste. Combine well.
Transfer the mixture to the fridge for 30-60 minutes to help the patties hold together.
Prepare the Sweet Potato Mash:
Peel and cut 1 medium-sized sweet potato and 1 carrot into pieces. Transfer to a steamer and steam for 20 minutes or until cooked.
Transfer the cooked sweet potato and carrot into a bowl.
Add 80ml (1/3 cup) dairy-free milk and 1 tbsp nutritional yeast. Season with salt and black pepper.
Mash with a potato masher or use a hand blender until smooth.
Cook the Patties:
Heat a little oil in a non-stick skillet. Take the mixture from the fridge and shape into patties.
Fry with the lid on for about 5 minutes or until the bottom is golden brown and crispy. Flip to the other side, pour 50ml (4 tbsp) water, and cook with the lid on for about 15 minutes.
Serve:
Serve the chickpea patties with mashed sweet potato. Sprinkle with fresh dill and red chilli flakes (optional). Enjoy!
Serving Suggestions:
Serve with a side salad or steamed vegetables.
Top with a dollop of dairy-free yogurt or a squeeze of lemon juice.
Cooking Tips:
Feel free to add your favorite herbs and spices to the recipe to get your preferred flavor.
For the patties to hold together better, place the mixture in the fridge for 30-60 minutes.
You can make the patties ahead of time and store them in the fridge or freezer.
Nutritional Benefits:
High in protein from chickpeas and eggs.
Rich in vitamins and minerals from vegetables.
Fiber-rich for good digestion.
Dietary Information:
Gluten-free (ensure oats are certified gluten-free if used)
High in protein
Low in added sugars
Nutritional Facts (per serving):
see continuation on next page
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