March 16, 2017
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
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"From Recipes+ Oct.'16. Have not included chill time in the times."
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.
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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.