Chickpeas are a great vegetable protein source, rich in fibre and a good source of folate and vitamin B6 required for a healthy heart & nerves.
Add to this the array of nutrients, including vitamins A, B1, B2, C & K, Iron, Magnesium & Potassium to name a few, from the included vegetables and you’ll be satisfied and
brimming with health.
1cup mashed precooked potato, pumpkin or sweet potato or combination
½ large spanish onion finely chopped
1 clove garlic
1 grated carrot
1 grated zucchini
1 400g can chickpeas
½ cup chopped fresh coriander
Egg (delete if vegan)
polenta to coat patties
2 chopped tomatoes
½ red capsicums seeds removed
1 lebanese cucumber diced
½ Spanish onion
1 tblspn toasted pine nuts
2 tblspns flaxseed oil
1 tblspn lemon juice
vegetable seasoning or salt and pepper to taste if desired
Mash chickpeas in bowl, add mashed potato mixture, onion, garlic, carrot, zucchini and coriander and form into patties.
Coat with polenta
Place on lightly coated baking tray and lightly spray tops of patties. Cook in oven for approximately 20mins on 180oC until heated through.
Meanwhile mix salsa ingredients together.
Serve patties on a bed of salad leaves and spoon over salsa
Uncooked patties can be frozen for when you need a quick meal.