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Thai-Style Chickpea Patties & Sesame Fries

Thai-Style Chickpea Patties & Sesame Fries

with Tomato Salad & Mayo

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With zesty lime, bold ginger and a kick of sweet chilli, these golden patties get a hit of all the classic Thai flavours. Team them with crispy sesame fries and you've got a meal that's sure to spice up your weeknight routine.

Tags:Low Calorie
Allergens:SesameEggGlutenSoy

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2 clove

garlic

1 knob

ginger

1 unit

tomato

1 bunch

spring onions

1 bunch

mint

½ unit

lime

1 tin

chickpeas

(May be present Gluten, Soy, Lupin)

½ packet

fine breadcrumbs

(ContainsGluten)

1 sachet

Southeast Asian Spice Blend

1 packet

mayonnaise

(ContainsEgg)

1 bag

mixed salad leaves

1 packet

sweet chilli sauce

1 packet

crispy shallots

Not included in your delivery

olive oil

1 unit

eggs

(ContainsEgg)

¼ tsp

salt

1 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat16.5 g
of which saturates3.5 g
Carbohydrate72 g
of which sugars26.7 g
Dietary Fibre0 g
Protein18.9 g
Cholesterol0 mg
Sodium1290 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. Slice the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and sprinkle with mixed sesame seeds. Toss to coat and bake until tender, 25-30 minutes.

2

While the fries are baking, finely grate the ginger and garlic (or use a garlic press). Roughly chop the tomato. Thinly slice the spring onion. Pick and slice the mint leaves. Zest the lime (see ingredient list), then cut into wedges. Drain the chickpeas.

3

In a medium bowl, combine the chickpeas, egg, garlic and ginger. Mash with a potato masher until the chickpeas are thoroughly broken up. Add the spring onion, fine breadcrumbs (see ingredients list), Southeast Asian spice blend, salt and 1/2 the mint and mix 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

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the patties to the pan and cook until golden, 3-4 minutes each side, adding more oil if needed. Transfer the patties to a plate lined with paper towel.

5

While the patties are cooking, in a small bowl, combine the sweet chilli sauce, soy sauce, lime zest and a squeeze of lime juice. In a second medium bowl, combine the mixed salad leaves, tomato, a squeeze of lime juice, the remaining mint and a drizzle of olive oil.

6

Divide the sesame fries, tomato salad and chickpea patties between plates. Drizzle the Thai-style sweet chilli sauce over the patties. Sprinkle over the crispy shallots. Serve with the mayonnaise and remaining lime wedges.

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