- 4 carrots, sliced
- 2 cups chickpeas, rinsed, drained
- 1 egg, lightly beaten
- ¼ cup chopped parsley
- ¼ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- 1//8 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup panko or gluten-free breadcrumbs
- 2 Tablespoons olive oil
INSTRUCTIONS:
- Cook carrots in a pan of simmering water for 20 minutes or until just tender. Drain, return briefly to the heat to dry off any excess liquid, then add the chickpeas and roughly mash. Transfer to a bowl, cool slightly, then mix with beaten egg, parsley, chili powder, cayenne pepper, cumin, salt, pepper and breadcrumbs. Use your hands to form into 8 balls. Chill for at least 30 minutes to firm up.
- Heat the oil in a large non-stick frypan over medium heat. Flatten the balls into patties and cook for 4-5 minutes each side until golden brown and hot.
Source: Citron Limette
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