These bite-sized vegetarian patties are great for sharing. They're crispy on the outside and pair with a duo of simple dips.
Makes 16
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
1 onion, sliced
2 Tbsp olive oil, divided
2 cloves of garlic, roughly chopped
400g can of chickpeas, drained and rinsed
2 spring onions, trimmed and sliced
4 Tbsp fresh coriander, roughly chopped
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper
4 Tbsp quinoa flakes
3 Tbsp polenta
4 Tbsp Greek yoghurt
1/4 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp harissa paste
Method
Heat a frying pan over medium heat. Add half the oil and fry the onion for 5 minutes until it is softened and translucent. Add the garlic and cook for 1 minute.
Put the onion and garlic into a small food processor, along with the chickpeas, spring onions, quinoa flakes, coriander, cumin, and paprika. Season with a little salt and pepper and then blend it into a coarse paste.
Divide the mixture into 16 portions. Form each portion into a small balls. Flatten each ball and mould each piece into a rounded patty.
Put the polenta in a shallow bowl. Dip each patty in the polenta to coat.
Heat the frying pan again with half the remaining oil. Fry the patties in batches for around 3 minutes on each side, until the outside is browned and slightly crispy. Add a little more oil to each batch.
Divide the Greek yogurt between two bowls. Add the cumin and coriander to one bowl and the harissa paste to the other bowl.
Serve the patties hot with both dips.
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