Curried Vegetable Patties

Prep Time
Cook Time
Ready In

"From Recipes+ Oct.'16. Have not included chill time in the times."

Original recipe yields 4 servings


  • 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

Step 1

Using hands squeeze excess liquid from carrot.

Step 2

Heat oil in a large frying pan over moderate heat and add carrot and cook and stir for 2 minutes or until tender.

Step 3

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.

Step 4

Transfer mixture to a large heatproof bowl and add spinach, yoghurt and breadcrumbs and mix well and then shape mixture into 8 patties.

Step 5

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.

Step 6

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.

Step 7

Transfer patties to paper towel to drain and then serve patties with extra yoghurt.

Tips & Variations

No special items needed.



Really good patties. I added some salt to the mix. They are not easy to handle. I would recommend chopping the spinach very fine to make it easier. Lots of flavor. I loved them.

review by:
(5 Apr 2017)