Created by: ImPat
Created on March 16, 2017
Categories: Lunch, Curries, Side Dishes, Snacks, Beans, Chickpeas/Garbanzo, Dairy, Vegetables, Spinach, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Weeknight Meals, Skillet, Stove Top, Low Cholesterol, Vegetarian, Spicy, Kosher Dairy (more)
Curried Vegetable Patties
"From Recipes+ Oct.'16. Have not included chill time in the times."
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Prep Time: 20mPT20M
Cook Time: 15mPT15M
- 3 carrots, coarsely grated
- 1 tablespoon oil (vegetable or sunflower oil)
- 2 tablespoons oil (vegetable or sunflower oil, extra)
- 2 tablespoon curry powder (mild)
- 400 grams garbanzo beans (chickpeas, rinsed)
- 2 cup baby spinach leaves shredded)
- 1/4 cup Greek-style yogurt
- 2/3 cup Greek-style yogurt (extra)
- 1 cup breadcrumbs (soft fresh)
- 1/2 cup breadcrumbs (soft fresh, extra)
What You Will Need
No special items needed.
Using hands squeeze excess liquid from carrot.
Heat oil in a large frying pan over moderate heat and add carrot and cook and stir for 2 minutes or until tender.
Add curry powder, cook and stir for 30 seconds or until fragrant and then add the chickpeas and cook, crushing chickpeas with the back of a spoon, for 2 minutes or until heated and roughly mashed.
Transfer mixture to a large heatproof bowl and add spinach, yoghurt and breadcrumbs and mix well and then shape mixture into 8 patties.
Place extra breadcrumbs on a flat plate and press patties into bread crumbs to lightly coat and then place on a plate and cover with plastic food wrap and chill or 15 minutes or until firm.
Heat extra oil in a large frying pan over moderate heat and cook patties in batches for 2 minutes each side or until golden brown and heated through.
Transfer patties to paper towel to drain and then serve patties with extra yoghurt.
- Serving Size: 1 (294.5 g)
- Calories 338.6
- Total Fat - 16.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 2 mg
- Sodium - 345 mg
- Total Carbohydrate - 40.9 g
- Dietary Fiber - 7.9 g
- Sugars - 13.5 g
- Protein - 10.3 g
- Calcium - 166.9 mg
- Iron - 4.2 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.4 mg