Chickpea And Corn Patties Recipes

SPICY CORN & CHICKPEA BURGERS

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ teaspoons of paprika (save the rest for the burgers). Drizzle with ½ tablespoon of olive oil, toss to coat and spread in one layer onto two baking trays.
• Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
• While your wedges are cooking, drain the chickpeas and sweetcorn and place in a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. If you don't have a food processor, place in a bowl and mash with a potato masher or fork.
• Add the spices, flour and a pinch of sea salt, grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture. If you don't have a food processor, combine with a fork, then scrunch with clean hands.
• On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
• Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
• Click off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.
• Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the burgers.
• Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.
• Chop the remaining lettuce with any leftover tomato, drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, toss to coat and serve up with the burgers and sweet potato wedges.

CHICKPEA AND CORN PATTIES

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
• Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor.
• Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal.
• Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.