Irish Heart Veggie Chickpea Patties in Toasted Pitta Pockets
Typical nutritional content (per portion) For the patties: 2 tablespoons olive oil, plus a little extra for brushing 1 onion, finely chopped 1 medium
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Cooking tools:
- Food processor
- Blender
- Skillet
- Nonstick skillet
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Stove
- Grill
- Toaster
- Plate
- Colander
- Fork
Ingredients
- 2 tablespoons olive oil, plus a little extra for brushing
- 1 onion, finely chopped
- 1 medium courgette, grated
- 100g (4oz) carrots, grated
- 1 teaspoon garlic paste or 1 garlic clove, crushed
- 400g (14oz) tin chickpeas, drained and rinsed
- 75g (3oz) breadcrumbs (ideally brown)
- 1 medium egg yolk
- 2 tablespoons crunchy peanut butter (ideally one with no palm oil)
- 1 teaspoon mild curry paste or powder
- 4 wholemeal pitta breads
- 25g (1oz) mixed salad leaves
- 3 ripe tomatoes, sliced
- 10cm (4in) piece cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 4 – 6 tablespoons low fat natural yoghurt
- 2 tablespoons hot chilli sauce (optional)
- Freshly ground black pepper
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