Chickpea cakes with tomato salsa
Chickpea cakes with tomato salsa
Salsa adds freshness, with these high-protein, high-fibre patties.
Servings 4 serves
Calories 260kcal
Ingredients
- 2 400g 2 x 4 0 0 g cans chickpeas, drained and rinsed
- 3 tbsp breadcrumbs
- 3 spring onions, sliced
- handful coriander, large stalks rem oved
- 1 zest 1 lemon
- large pinch paprika
- splash of oil, for frying
- warmed pitta breads, to serve
for the salsa
- 5 0 0 g (11b 2oz) tomatoes, halved and quartered
- 2 spring onions, sliced
- small handful coriander leaves, torn
- 1 juice 1 lime
Instructions
- Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chickpeas, breadcrumbs, spring onions, coriander, zest and paprika in a food processor, season and whizz until most of the chickpeas form a paste. Divide the mixture into 4 and, using lightly floured hands, shape each section into a patty.
- Heat a frying pan with the oil, add the cakes and brown lightly on both sides.
- Transfer the cakes to a pre-heated baking sheet, and cook on the top shelf of the oven for 5 minutes. Mix together the salsa ingredients, and season. Serve with the chickpea cakes and pittas.
Video
Notes
Per serving: 260 calories, 10g fat
(1g saturated), 31g carbohydrate
(1g saturated), 31g carbohydrate
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