Baked carrot & chickpea patties

Current rating: 3 (2 ratings)
Serves 10 patties
Prep 10
Cook 25
Serve these patties on their own with a dipping sauce, in a wrap, or even as a meat-free burger with a bread roll. A pattie that we like to see – low in saturated fat and a source of fibre.

Description

Serve these patties on their own with a dipping sauce, in a wrap, or even as a meat-free burger with a bread roll. A pattie that we like to see – low in saturated fat and a source of fibre.
  • ½ small red onion
  • 2 medium carrots
  • 1 x 425g tin chickpeas, drained
  • 1 tsp water
  • 2 tsp lemon juice
  • salt and pepper
  • 3 Weet-Bix wheat biscuits, finely crushed

Weight, measurement and temperature conversions

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  1. Preheat oven to 200°C (400°F). Line a tray with baking paper.
  2. Place onion and carrot into a food processor and pulse until finely
    chopped. Add chickpeas, water, lemon juice, olive oil, salt and pepper, and continue to pulse to a rough paste. Remove blade (or transfer to a large bowl) and stir through Weet-Bix™ wheat biscuits. Season to taste with salt and pepper.
  3. Use a 1/4 cup measure to scoop mixture. Form into a patty with clean
    hands, and place on prepared tray. Repeat with remaining mix.
  4. Lightly coat top of patties either using olive oil cooking spray or a pastry brush and bake 25 minutes until golden. Cool on tray 5 mins, then move to a rack.
  5. Serve warm or at room temperature, with crisp lettuce leaves, and sweet chilli or bbq sauce for dipping.

Nutrition Information