Preparation and cooking time
- Prep:10 mins
- Cook:10 mins
- Easy
- Serves 2
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)
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.
