Keeping food fun and interesting for our toddlers is a challenge, Oliver only wants meat and Florence prefers pasta, this usually involves cooking one meal and them eating component parts. We have combined a few recipes to create these Chickpea & Veggie Patties, which were thankfully adored by both... and the mummies follow with a happy dance (optional)..
Prep Time: 10 minutes + chilling time Cook Time: 10 minutes Equipment: small blender if you have one (but not essential)
2 small potatoes halved & quartered (only peel if you don't have a blender) ¼ onion ¼ small red pepper ¼ courgette 4 mushrooms ½ Clove garlic a small sprig rosemary 1 egg lightly beaten ½ tin chickpeas vegetable oil for shallow frying
Method 1. Boil the potatoes in a saucepan of water. Bring to the boil on high, reduce heat to medium and cook for 8-10 mins until tender & drain well. 2. Blend onion & red pepper (or chop finely) & sauté for 4-5 mins until the onion is translucent/ tender. Meanwhile blending or finely chopping the remaining vegetables, I literally pop them all (except the chickpeas) in the blender and pulse blend until evenly sized. 3. Add chopped veg into the pan with onion & pepper & continue to cook for a further 7/10 minutes until tender. 4. Drain and rinse the chickpeas. Pulse in the blender (or mash) 5. Add the now slightly cooled potatoes into the blender & pulse (or mash) tip: careful not to over blend or the potato turns to glue... 6. When all of the ingredients are cooled mix in a bowl & add the whisked egg. (If the mixture is too wet add some breadcrumbs, again I just pulse a slice of bread in the blender). 7. Cover with cling film and pop the mixture into the fridge for at least 15 mins.
When your ready to cook... 8. Heat oil in a large frying pan low/med. Use two teaspoons to make small bite size patties. Worth trialing one patty to make sure the oil isn't too hot, you want them to lightly sizzle & brown slowly. Cook patties in batches of 4 for 2-3 mins each side, until lightly golden. If you make larger patties finish them off in a low oven (150c) for 10 mins. 9. Pop onto kitchen paper to drain & cool then serve..
Serving suggestions: I served them with homemade chilli jam (Nigella recipe) but you could also serve them in a pitta or soft bun & accompany with salad ie sticks of cucumber. These patties are great served cold for snacks when out & about too.
Cheats version... Just use left over cooked veg & mashed potatoes with the sautéed onion, garlic & rosemary... They will be just as lovely.