Chickpea patties with carrot & raisin salad

A bowl of salad 7-A-Day Recipes

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

Nutrient Unit
kcal 316
fat 14g
saturates 2g
carbs 31g
sugars 12g
fibre 9g
protein 17g
salt 1g


  • 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
Squash, mushroom & gorgonzola pilaf

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)


  • 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
Smoky hake, beans & greens

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.

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