GARAM MASALA CHICKPEA PATTIES WITH HERBED YOGHURT DRIZZLE

- METHOD -

Make the herbed yoghurt drizzle by blitzing together the yoghurt and herbs with a stick blender. Cover and chill.

Fry the onion and carrots in oil until soft. Add the garlic, Cape Herb & Spice Curry Garam Masala and peas and fry for a further minute. Remove from heat and set aside. Blitz the drained chickpeas in your food processor until smooth. Transfer chickpeas to a large bowl; add cooked onion and carrot mixture, salt, chilli and coriander. Combine and taste. Adjust salt if need be, and add extra chilli and Cape Herb & Spice Curry Garam Masala if preferred. Once it’s to your liking, add the eggs and flour and mix to combine. Heat a non-stick pan on low heat with a generous glug of vegetable oil. Shape patties and dip in breadcrumbs.

Fry off gently over low heat until golden. If your heat it too high, the patties will burn on the outside before they are cooked through on the inside. (Cook’s tip: if preferred, you can bake these patties in the oven. Simply line a baking tray with baking paper, place patties on tray, brush top and sides with a little melted butter and sprinkle over breadcrumbs. Bake in a 180 ºC oven.)

Serve with the yoghurt drizzle and cucumber ribbons. The coolness of these elements is the perfect foil for the spice. Not a fan of yoghurt? Store-bought sweet chilli sauce also works incredibly well with these patties.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za