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Carrot and chickpea patties

updated

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Ingredients for 1 servings:

  • 250 g chickpeas, ground
  • 180 g water
  • 250 g carrot(s), finely grated
  • 50 g leek, frozen
  • 2 tsp cumin, roasted (dry frying pan)
  • 10 peppercorns, grind
  • 1 tsp herbal salt, -2 tsp
  • 1 pinch(s) of raw cane sugar
  • Coconut oil, for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 10 minutes

gluten-free, egg-free, dairy-free, vegan

Grind the chickpeas and mix with 180g of water. It will form a thick paste. Let it swell for about 30 minutes. Then add all the ingredients up to the peppercorns and mix well. Season with herb salt. Fry in batches in hot coconut oil. Be careful, the patties will be very soft, so they shouldn’t be too big, so they can be easily turned with a spatula. My own recipe

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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