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Curried Chickpea Patties & Fries with Cherry Tomato-Cucumber Salad & Lemon Yoghurt

Curried Chickpea Patties & Fries with Cherry Tomato-Cucumber Salad & Lemon Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

Vegetarian
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There's so much flavour packed in these patties - from the caramelised onion chutney to the Indian inspired spices - we promise you'll never look at veggie patties in the same way again!

Tags:Calorie SmartVeggieBalanced
Allergens:EggMilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

potatoes

1 tin

chickpeas

1

carrot

1

cucumber

1 punnet

cherry tomatoes

1 bag

coriander

¼

red onion

2 clove

garlic

1 packet

caramelised onion chutney

½

lemon

1 packet

Greek yoghurt

(ContainsMilk)

1 packet

fine breadcrumbs

(ContainsGluten)

1 cube

vegetable stock

1.5 sachet

Mumbai spice blend

(May be presentGluten)

chilli flakes

Not included in your delivery

olive oil

1

egg

(ContainsEgg)

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2572 kJ
Fat17.2 g
of which saturates3.5 g
Carbohydrate85.7 g
of which sugars25.5 g
Protein22.4 g
Sodium1671 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the fries are baking, drain and rinse the chickpeas. Grate the carrot (unpeeled). Finely chop the cucumber. Halve the cherry tomatoes. Roughly chop the coriander. Finely chop the red onion (see ingredients list) and the garlic. Zest the lemon to get a pinch, then slice into wedges. TIP: Feel free not to use the red onion if you prefer!

3

In a medium bowl, combine the drained chickpeas, caramelised onion chutney and egg. Mash with a potato masher until the chickpeas are broken up. Add the grated carrot, garlic, plain flour, fine breadcrumbs, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), Mumbai spice blend (see ingredients), the salt, a pinch of chilli flakes and the remaining coriander. Combine until the mixture is sticking together. Using damp hands, form 1/4 cup of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture. You should get 3-4 patties per person. TIP: Add a little more flour if the mixture is too wet.

4

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, cook the chickpea patties, in batches, until golden, 2-3 minutes each side. Add more oil if needed to prevent sticking. Transfer to a paper towel lined plate.

5

In a second medium bowl, combine the cucumber, cherry tomatoes, red onion (if using), 1/2 the coriander, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Toss to coat. In a small bowl, combine the Greek yoghurt, lemon zest and a squeeze of lemon juice.

6

Divide the curried chickpea patties, fries and salad between plates. Serve with a dollop of lemon yoghurt and any remaining lemon wedges.