eCook Meal
Curry-spiced Chickpea Patties
with sushi rice & sweet chilli greens
Sticky plump sushi rice is served with tender pak choi, green beans and baby marrow, all cooked in sweet chilli sauce. This is then topped with divine crispy chickpea patties, spiced with curry paste, and packed with garlic, spring onion and parsley.
Serving guide
Choose your portion size.
STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CHICKPEA PATTIES
In a blender, add the drained Chickpeas, ½ the chopped parsley, the red curry paste (to taste), the spring onion whites, 1 egg, the grated garlic (to taste), and some seasoning. Pulse until a rustic mash (don’t over blend - it doesn’t need to be smooth!). On completion, place in a bowl. Add the breadcrumbs and mix until fully combined. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 3-4 patties, about 1cm thick.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
GET THOSE GREENS GOING
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and the sliced green beans. Fry for 3-4 minutes until lightly charred, shifting occasionally. Add the rub and fry for 30-60 seconds until fragrant, shifting constantly. Add the halved pak choi, the sweet chili and a splash of water. Cook for 1-2 minutes until the pak choi is wilted and the sauce is slightly reduced, shifting occasionally. Season to taste.
PATTY PARTY!
Make a bed of the rice. Top with the sweet chili greens, and the chickpea patties. Drizzle over any remaining sweet chili sauce from the pan. Garnish with the remaining Parsley and the spring onion greens. Enjoy!
STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CHICKPEA PATTIES
In a blender, add the drained Chickpeas, ½ the chopped parsley, the red curry paste (to taste), the spring onion whites, 1 egg, the grated garlic (to taste), and some seasoning. Pulse until a rustic mash (don’t over blend - it doesn’t need to be smooth!). On completion, place in a bowl. Add the breadcrumbs and mix until fully combined. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 3-4 patties per person, about 1cm thick.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
GET THOSE GREENS GOING
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and the sliced green beans. Fry for 3-4 minutes until lightly charred, shifting occasionally. Add the rub and fry for 30-60 seconds until fragrant, shifting constantly. Add the halved pak choi, the sweet chili and a splash of water. Cook for 2-3 minutes until the pak choi is wilted and the sauce is slightly reduced, shifting occasionally. Season to taste.
PATTY PARTY!
Make a bed of the rice. Top with the sweet chili greens, and the chickpea patties. Drizzle over any remaining sweet chili sauce from the pan. Garnish with the remaining Parsley and the spring onion greens. Enjoy!
STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CHICKPEA PATTIES
In a blender, add the drained Chickpeas, ½ the chopped parsley, the red curry paste (to taste), the spring onion whites, 2 eggs, the grated garlic (to taste), and some seasoning. Pulse until a rustic mash (don’t over blend - it doesn’t need to be smooth!). On completion, place in a bowl. Add the breadcrumbs and mix until fully combined. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 3-4 patties per person, about 1cm thick.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
GET THOSE GREENS GOING
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and the sliced green beans. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add the rub and fry for 30-60 seconds until fragrant, shifting constantly. Add the halved pak choi, the sweet chili and a splash of water. Cook for 3-4 minutes until the pak choi is wilted and the sauce is slightly reduced, shifting occasionally. Season to taste.
PATTY PARTY!
Make a bed of the rice. Top with the sweet chili greens, and the chickpea patties. Drizzle over any remaining sweet chili sauce from the pan. Garnish with the remaining Parsley and the spring onion greens. Enjoy!
STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
CHICKPEA PATTIES
In a blender, add the drained Chickpeas, ½ the chopped parsley, the red curry paste (to taste), the spring onion whites, 2 eggs, the grated garlic (to taste), and some seasoning. Pulse until a rustic mash (don’t over blend - it doesn’t need to be smooth!). On completion, place in a bowl. Add the breadcrumbs and mix until fully combined. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 3-4 patties per person, about 1cm thick.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
GET THOSE GREENS GOING
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and the sliced green beans. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add the rub and fry for 30-60 seconds until fragrant, shifting constantly. Add the halved pak choi, the sweet chili and a splash of water. Cook for 3-4 minutes until the pak choi is wilted and the sauce is slightly reduced, shifting occasionally. Season to taste.
PATTY PARTY!
Make a bed of the rice. Top with the sweet chili greens, and the chickpea patties. Drizzle over any remaining sweet chili sauce from the pan. Garnish with the remaining Parsley and the spring onion greens. Enjoy!
Shopping
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Frequently Asked Questions
What is the preparation time for Curry-spiced Chickpea Patties?
The preparation time for Curry-spiced Chickpea Patties with sushi rice & sweet chilli greens is between 20 and 35 minutes.
What is the total time required to make Curry-spiced Chickpea Patties with sushi rice & sweet chilli greens?
The total time required to make Curry-spiced Chickpea Patties with sushi rice & sweet chilli greens is between 35 and 60 minutes.
How many servings does Curry-spiced Chickpea Patties provide?
4 servings
What are the main ingredients in Curry-spiced Chickpea Patties?
Baby Marrow, Chickpeas, Garlic, Green Beans, NOMU Provençal Rub, Pak Choi, Panko Breadcrumb, Parsley, Spring Onion, Sushi Rice, Sweet Chilli Sauce, Thai Red Curry Paste
What is the nutritional information of Curry-spiced Chickpea Patties?
Calories: 633, Carbs: 114 grams, Fat: grams, Protein: 27.6 grams, Sugar: 13.4 grams, Salt: 942 grams
How do I prepare Curry-spiced Chickpea Patties?
FRY THE PATTIES: Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel. CHICKPEA PATTIES: In a blender, add the drained chickpeas, ½ the chopped parsley, the red curry paste (to taste), the spring onion whites, 1 egg, the grated garlic (to taste), and some seasoning. Pulse until a rustic mash (don’t over blend - it doesn’t need to be smooth!). On completion, place in a bowl. Add the breadcrumbs and mix until fully combined. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 3-4 patties per person, about 1cm thick. PATTY PARTY!: Make a bed of the rice. Top with the sweet chili greens, and the chickpea patties. Drizzle over any remaining sweet chili sauce from the pan. Garnish with the remaining parsley and the spring onion greens. Enjoy! STICKY RICE: Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. GET THOSE GREENS GOING: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, add the baby marrow chunks and the sliced green beans. Fry for 3-4 minutes until lightly charred, shifting occasionally. Add the rub and fry for 30-60 seconds until fragrant, shifting constantly. Add the halved pak choi, the sweet chili and a splash of water. Cook for 2-3 minutes until the pak choi is wilted and the sauce is slightly reduced, shifting occasionally. Season to taste.
What should be prepared from my kitchen to make Curry-spiced Chickpea Patties?
Baby Marrow, Chickpeas, Garlic, Green Beans, NOMU Provençal Rub, Pak Choi, Panko Breadcrumb, Parsley, Spring Onion, Sushi Rice, Sweet Chilli Sauce, Thai Red Curry Paste
How many calories does Curry-spiced Chickpea Patties have?
633 calories
How much fat content does Curry-spiced Chickpea Patties have?
grams