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Mexican Chickpea Patties

Mexican Chickpea Patties

with Smokey Aioli, Fries & Corn

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Take all the great flavours of a burrito bowl and pack them into these crispy golden patties. With a charred corn salad and potato fries, you can’t go wrong!

Tags:Low Calorie
Allergens:EggGluten

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 tin

sweetcorn

2 clove

garlic

1 unit

carrot

1 bunch

coriander

1 bunch

spring onions

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

½ unit

lime

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

fine breadcrumbs

(ContainsGluten)

1 unit

cucumber

1 unit

tomato

1 bag

mixed salad leaves

1 packet

smokey aioli

(ContainsEggMay be present Milk)

Not included in your delivery

olive oil

1 unit

egg

(ContainsEgg)

¼ cup

plain flour

(ContainsGluten)

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat13.9 g
of which saturates1.8 g
Carbohydrate74.4 g
of which sugars12.7 g
Dietary Fibre0 g
Protein22 g
Cholesterol0 mg
Sodium1230 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

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

2

While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. While the corn is cooking, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the coriander. Finely slice the spring onions. Drain and rinse the chickpeas. Slice the lime (see ingredients list) into wedges.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3

In a medium bowl, combine the drained chickpeas and egg. Mash with a potato masher until the chickpeas are broken up. Add the garlic, grated carrot, coriander (reserve a pinch for garnish!), spring onion, Tex-Mex spice blend, plain flour, the salt, fine breadcrumbs and combine until the mixture is sticking together. Using damp hands, form a large spoonful 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.

4

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

5

While the patties are cooking, roughly chop the cucumber and tomato. Add a small drizzle of olive oil and a pinch of salt and pepper to the bowl of sweetcorn. Add the mixed leaves, cucumber and tomato to the bowl and toss to coat, then add a good squeeze of lime juice. Toss to combine.

6

Divide the fries, Mexican chickpea patties and charred corn salad between plates. Serve with the smokey aioli and remaining lime wedges. Garnish with the reserved coriander.

TIP: For the low-calorie option, serve with 1/2 the smokey aioli.