Baked carrot & chickpea patties
Prep
10 min
Cook
25 min
Serves
10 patties
Skill
Vegetarian
Prep
10 min
Cook
25 min
Serves
10 patties
Skill
Baked Carrot and Chickpea patties are an awesome healthy addition to your lunch or dinner. They are low in saturated fat and a source of fibre and are baked instead of fried. These patties are great on their own with a dipping source, in a wrap or even as a meat free burger with a bread roll. Made with our own Weet-Bix, these patties are marvelous.
Ingredients
- ½ small red onion
- 2 medium carrots
- 1 x 425g tin chickpeas, drained
- 1 tbs water
- 2 tsp lemon juice
- 1 tbs olive oil
- salt and pepper
- 3 Weet-Bix wheat biscuits, finely crushed
Nutrition per serving
308 kJ
energy kj
4 g
protein
0.4 g
saturated fat
3.4 g
dietary fibre
9 g
carbohydrate
1 g
sugars
85 mg
sodium
Method
- Preheat oven to 200°C (400°F). Line a tray with baking paper.
- Place onion and carrot into a food processor and pulse until finely
chopped. Add chickpeas, water, lemon juice, olive oil, salt and pepper, and continue to pulse to a rough paste. Remove blade (or transfer to a large bowl) and stir through Weet-Bix™ wheat biscuits. Season to taste with salt and pepper. - Use a 1/4 cup measure to scoop mixture. Form into a patty with clean
hands, and place on prepared tray. Repeat with remaining mix. - Lightly coat top of patties either using olive oil cooking spray or a pastry brush and bake 25 minutes until golden. Cool on tray 5 mins, then move to a rack.
- Serve warm or at room temperature, with crisp lettuce leaves, and sweet chilli or bbq sauce for dipping.
- ½ small red onion
- 2 medium carrots
- 1 x 425g tin chickpeas, drained
- 1 tbs water
- 2 tsp lemon juice
- 1 tbs olive oil
- salt and pepper
- 3 Weet-Bix wheat biscuits, finely crushed
Nutrition per serving
308 kJ
energy kj
4 g
protein
0.4 g
saturated fat
3.4 g
dietary fibre
9 g
carbohydrate
1 g
sugars
85 mg
sodium
- Preheat oven to 200°C (400°F). Line a tray with baking paper.
- Place onion and carrot into a food processor and pulse until finely
chopped. Add chickpeas, water, lemon juice, olive oil, salt and pepper, and continue to pulse to a rough paste. Remove blade (or transfer to a large bowl) and stir through Weet-Bix™ wheat biscuits. Season to taste with salt and pepper. - Use a 1/4 cup measure to scoop mixture. Form into a patty with clean
hands, and place on prepared tray. Repeat with remaining mix. - Lightly coat top of patties either using olive oil cooking spray or a pastry brush and bake 25 minutes until golden. Cool on tray 5 mins, then move to a rack.
- Serve warm or at room temperature, with crisp lettuce leaves, and sweet chilli or bbq sauce for dipping.