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!
Always refer to the product label for the most accurate ingredient and allergen information.
caramelised onion chutney
Mumbai spice blend(May be presentGluten)
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.
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!
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.
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.
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.
Divide the curried chickpea patties, fries and salad between plates. Serve with a dollop of lemon yoghurt and any remaining lemon wedges.