From My Kitchen: Vegetarian, Murdoch Books, 2011.
I placed 220g chickpeas in a bowl and poured on boiling water, then put them in the microwave for 5 minutes. They were then left for two hours. After this time they went into a food processor with an onion, two garlic cloves, about a tablespoon paprika, a chilli (a hot one), and seasoned with salt and pepper. The mix was blended until it broke up into a grainy texture.
Now an egg was added with a few basil leaves and a sprig or two of parsley. With these went ¼ cup corn kernels and ¼ cup semi-dried tomatoes. Again the mix was processed. This time is began to form into a rough paste. Now another ¼ cup corn and ¼ cup chopped semi-dried tomatoes were stirred in. It then went into the refrigerator for half an hour.
At cooking time the mixture was formed into patties and fried until crisp on each side.
A salad of rocket, halved cherry tomatoes and shaved parmesan cheese was made and tossed with a vinaigrette dressing.
The patties were served on the rocket salad and with a kohl rabi puree.
These patties were nicely crunchy and went very well with the puree. Though the recipe didn’t suggest it nor show it in the photograph, the patties were a little on the dry side and certainly needed more than just the rocket salad to add some moisture. The kohl rabi puree was just right.
Ease of cooking: ✔✔✔✔