What are the main ingredients in Curry-spiced Chickpea Patties?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Egg/s

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?

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. 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. 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. 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! 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.

What should be prepared from my kitchen to make Curry-spiced Chickpea Patties?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Egg/s

Curry-spiced Chickpea Patties

Name: Curry-spiced Chickpea Patties
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel; Egg/s

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.

Curry-spiced Chickpea Patties

with sushi rice & sweet chilli greens

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Chickpeas
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
NOMU Provençal Rub
Pak Choi
Panko Breadcrumbs
Spring Onion
Spring Onions
Sushi Rice
Sweet Chilli Sauce
Thai Red Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Egg/s

Serves 1

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!

Sushi Rice - 75ml
Chickpeas - 120g
Fresh Parsley - 4g
Thai Red Curry Paste - 10ml
Spring Onion - 1
Garlic Clove - 1
Panko Breadcrumbs - 50ml
Baby Marrow - 100g
Green Beans - 100g
NOMU Provençal Rub - 10ml
Pak Choi - 150g
Sweet Chilli Sauce - 65ml

Download the Recipe

Serves 2

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!

Sushi Rice - 150ml
Chickpeas - 240g
Fresh Parsley - 8g
Thai Red Curry Paste - 20ml
Spring Onions - 2
Garlic Cloves - 2
Panko Breadcrumbs - 100ml
Baby Marrow - 200g
Green Beans - 200g
NOMU Provençal Rub - 20ml
Pak Choi - 300g
Sweet Chilli Sauce - 125ml

Download the Recipe

Serves 3

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!

Sushi Rice - 225ml
Chickpeas - 360g
Fresh Parsley - 12g
Thai Red Curry Paste - 30ml
Spring Onions - 3
Garlic Cloves - 3
Panko Breadcrumbs - 150ml
Baby Marrow - 300g
Green Beans - 300g
NOMU Provençal Rub - 30ml
Pak Choi - 450g
Sweet Chilli Sauce - 170ml

Download the Recipe

Serves 4

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!