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Coriander & Chilli Patties

Coriander & Chilli Patties

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Just when you thought only meat-eaters had all the fun, how about these Coriander and Chilli Patties ‘eh? We promise you they’re not filled with soy or scary fillers; they’re literally just chickpeas, herbs, chilli and flour and they’re delicious. Served on a bed of rice noodles and greens with a tangy dressing, they’re just like meatballs and spaghetti, only Oriental-style, so hold the Parmesan cheese!

Tags:Egg FreeLactose freeLow CalorieLow FatLow SodiumNut FreeSpicyUnder 30 MinutesVeganVeggie
Allergens:SoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

½

red onion

1 bunch

coriander

½ bunch

mint

1

birdseye chilli

⅓ packet

rice stick noodles

1

cucumber

100 g

snow peas

½

lemon

Not included in your delivery

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

plain flour

(ContainsGluten)

1 tbs

water

1 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1580 kJ
Fat2.1 g
of which saturates0.2 g
Carbohydrate71 g
of which sugars5.7 g
Dietary Fibre0 g
Protein13.3 g
Sodium278 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Potato Masher
Large Bowl
Strainer
Small Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, drain and rinse the chickpeas. Finely chop the red onion, coriander, mint, and birdseye chilli (deseeded). Halve the cucumber and slice into half moons. Trim the snow peas and cut into matchsticks. Lastly, juice the lemon.

2

Combine the chickpeas, onion, half of the coriander, half of the mint, the chilli and half of the salt-reduced soy sauce in a medium bowl. Using a potato masher, mash the chickpeas (leave the mixture a little bit chunky). Add the plain flour and combine well. Shape the mixture into patties (3 per person). Set aside. Tip: If your patties aren’t holding together, add some extra flour.

3

Cook the rice stick noodles according to the packet directions. Drain. Transfer to a large bowl. Add the remaining coriander and mint, cucumber and snow peas.

4

Meanwhile, in a small bowl combine the remaining soy sauce, water, lemon juice, and brown sugar. Add the dressing to the noodles and toss to coat well.

5

Heat some olive oil in a medium frying pan over a medium-high heat. Add the chickpea patties and cook for 3 minutes on each side or until golden and heated through.

6

To serve, divide the noodles between bowls and top with the chickpea patties. If you have extra chilli, use it to garnish.