Chickpea patty

Ingredients for 4 servings:

• 100 g potatoes
• 250 g chickpeas, drained
• 1 onion(s), red
• 1 egg(s)
• 3 tbsp wholemeal rye flour
• 1 garlic clove(s)
• 1 sprig of coriander
• salt and pepper
• curry
• chili
• Cinnamon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Indian-style vegetarian meatball

Boil the potatoes with their skins on for about 20-25 minutes until soft. Roast the chickpeas in a pan without oil for about 5 minutes. Remove the chickpeas from the pan and set aside. Peel the onion and garlic, chop them finely, and fry them in a little oil until translucent. The following options are available: For meatballs with a bite, chop the respective ingredients – I’ll describe how to do this here. For a smooth meatball, simply puree everything. Finely chop the potatoes and chickpeas. Add the onion, garlic, egg, and flour and mix well. Finely chop the coriander and add it to the meatball mixture along with the spices and mix well. Add the spices to taste; I usually season generously: a pinch each of salt, pepper, and chili, 1/2 teaspoon of curry powder, and a pinch of cinnamon. Form the dough into 4 meatballs and fry them in oil on both sides. We like to serve them with mango chutney.