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Indian Chickpea Patties
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Indian Chickpea Patties

Indian Chickpea Patties

with Fries & Lime Mayo

Transform canned chickpeas into tender patties infused with mango chutney and spices, then serve them alongside golden potato fries and zesty lime mayo. It’s a taste sensation you’ll crave again and again!

Tags:
Low Calorie
Allergens:
Egg
Tree Nuts
Gluten
Wheat

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 tin

chickpeas

(May be present: Wheat, Gluten. )

1 unit

carrot

1 unit

cucumber

1 punnet

cherry tomatoes

1 bag

coriander

¼ unit

red onion

½ unit

lime

1 tub

mango chutney

(Contains Tree Nuts; May be present: Egg. )

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

Mumbai spice blend

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1 unit

egg

(Contains Egg;)

1 tbs

plain flour

(Contains Gluten;)

½ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2300 kcal
Fat18.9 g
of which saturates2 g
Carbohydrate64.3 g
of which sugars15.3 g
Dietary Fibre0 g
Protein19.2 g
Cholesterol0 mg
Sodium1090 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Fries
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 a pinch of salt and pepper and toss to coat. Spread out in a single layer and roast on the top oven rack until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

Prep
2

While the fries are baking, drain and rinse the chickpeas. Grate the carrot (unpeeled). Finely chop the cucumber. Slice the cherry tomatoes in half. Roughly chop the coriander. Finely chop the red onion (see ingredients list). Zest the lime (see ingredients list) to get a pinch.

TIP: Feel free to leave the red onion out if you don't like raw onion!

Patties
3

In a medium bowl, place the drained chickpeas, egg and mango chutney. Mash with a potato masher until the chickpeas are broken up. Add the grated carrot, plain flour, fine breadcrumbs, Mumbai spice blend, the salt and 1/2 the coriander. Combine until the mixture is sticking together. Using damp hands, form 1/3 cup of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture. You should get 3 patties per person.

TIP: Add a little more flour if the mixture is too wet.

Cook
4

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add the chickpea patties and cook until golden, 2-3 minutes each side. Add more oil if needed to prevent sticking.

TIP: If your pan is getting crowded, cook the patties in batches.

Toss
5

While the patties are cooking, combine the cucumber, cherry tomatoes, red onion (if using), remaining coriander, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season with salt and pepper and, just before serving, toss to coat. In a small bowl, combine the mayonnaise, lime zest and a squeeze of lime juice.

Serve
6

Divide the chickpea patties, fries and salad between plates. Serve with a dollop of lime mayo.

TIP: For the low-calorie option, serve with 1/2 the lime mayo.