Oriental Vegetable Patty with Romaine Lettuce Hearts and Tahini Dressing

5 from 8 votes
Prep Time 40 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 250 kcal


  • 200 g Carrots
  • 130 g Chickpeas (canned drained)
  • 25 g Couscous
  • 20 g Dried apricots
  • 20 g Walnut kernels
  • 100 g Yogurt
  • 2 tbsp Rapeseed oil
  • 2 tbsp Sesame paste tahini tahini
  • 0,5 tbsp Caramel syrup
  • 1 tsp Lemon juice
  • 0,5 tsp Garam masala
  • 1 Romaine lettuce
  • Salt and pepper


  • Pour the chickpeas into a colander, rinse with cold water and drain well. Place the chickpeas in a bowl and puree them finely with a blender.
  • Peel and roughly grate the carrots. Mix the carrots, chickpeas, couscous and garam masala together. Season with salt and pepper and leave to soak for about 15 minutes.
  • Cut the apricots into fine cubes. Roast the walnuts in a pan without fat and roughly chop with the apricots. Mix the chickpea mixture with the apricots and walnuts. Season with salt and pepper to taste. Shape into about 8 vegetable patties with slightly damp hands.
  • 2 Tbsp rapeseed oil in a pan and fry the vegetable patties on each side over medium heat for 4-5 minutes until golden brown.
  • For the dressing: mix lemon juice, yoghurt and tahini in a bowl. Add the caramel, season with salt and pepper.
  • Wash romaine lettuce, cut in half and remove the stalk, place the cut surface up on the plate. Pour 3-4 tablespoons of the dressing on top and serve with the hot vegetable patties.


Serving: 100gCalories: 250kcalCarbohydrates: 13.3gProtein: 4.4gFat: 20g
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Written by John Myers

Professional Chef with 25 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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