Ingredients

The following ingredients have 4 Servings
  • 1 tin chickpeas ((400 grams))
  • 3 medium potatoes
  • 1 leek
  • 1/2 broccoli floret
  • 1 egg
  • 1/2 cup golden breadcrumbs
  • 1/2 tsp salt
  • black pepper to taste
  • 1 tsp freshly-chopped parsley
  • 1/2 cup vegetable oil
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup plain flour

Instruction

  • Drain the chickpea liquid, rinse with water and remove the skin off the chickpeas.
  • Peel and dice the potatoes and boil in salted water until tender.
  • Drain the water and mash them together with the chickpeas until you get a smooth consistency. Set aside to cool.
  • Cut the leek and sauté it in one tablespoon of oil until tender, then add the broccoli florets chopped finely and stir for a minute.
  • Pour half a cup of water and let it simmer until evaporated and the leeks and broccoli are soft.
  • Mix the leeks and broccoli with the potatoes and chickpeas, season well with salt and pepper, add the breadcrumbs, cheese, parsley and egg and mix well to combine.
  • Moist your hands and shape patties, then coat them in flour and arrange on a plate. Cover with clingfilm and chill in the fridge for one hour to firm up.
  • Heat up the oil in a frying pan, and fry the patties on both sides untll golden. Serve warm or cold.