Sweetcorn and Chickpea Patties
Blood Sugar: LowServings: 16Preparation Time: 10minMeal Category: Lunch
Micronutrients:Vitamin CIronFolateMagnesium
Macronutrients per 100g
Energy
123kcal
Sugar
3g
Fat
3g
Fiber
3g
Sat fat
0g
Protein
6g
Carbs
19g
Sodium
222mg
Ingredients
- 240g / 8.47oz drained Canned chickpeas
- 260g / 9.17oz drained Canned sweetcorn
- 1 tbsp Groundnut oil
- 1 grated Garlic clove
- 1 tbsp Chopped parsley
- 2 Beaten eggs
- 3 tbsp heaped Self-raising flour
- 1.5 tsp Smoked paprika
- to taste Freshly ground black pepper
- 260g / 9.17oz drained Canned sweetcorn
- 1 tbsp Groundnut oil
- 1 grated Garlic clove
- 1 tbsp Chopped parsley
- 2 Beaten eggs
- 3 tbsp heaped Self-raising flour
- 1.5 tsp Smoked paprika
- to taste Freshly ground black pepper
Preparation
1. Add 240g/8.47oz drained Canned chickpeas and 260g/9.17oz drained Canned sweetcorn to a large bowl and mash using a potato masher.
2. Add 1 grated Garlic clove, 1 tbsp Chopped parsley, 2 beaten Eggs, 3 heaped tbsp Self-raising flour, 1.5 tsp Smoked paprika, and Freshly ground black pepper to taste. Mix well.
3. Heat a large non-stick frying pan over medium-high heat with 1 tbsp Groundnut oil.
4. Fry heaped tablespoons of the batter, shaping into circles.
5. After a couple of minutes, flip patties and press down with a spatula to flatten. Cook until golden brown and cooked through evenly.
2. Add 1 grated Garlic clove, 1 tbsp Chopped parsley, 2 beaten Eggs, 3 heaped tbsp Self-raising flour, 1.5 tsp Smoked paprika, and Freshly ground black pepper to taste. Mix well.
3. Heat a large non-stick frying pan over medium-high heat with 1 tbsp Groundnut oil.
4. Fry heaped tablespoons of the batter, shaping into circles.
5. After a couple of minutes, flip patties and press down with a spatula to flatten. Cook until golden brown and cooked through evenly.
Micronutrients % of RDI
Iron
4% of RDI
Magnesium
6% of RDI
Vitamin C
5% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
1% of RDI
Folate
9% of RDI
Good to know
Leftover cooked patties can be refrigerated for 2 days or frozen for up to 3 months. Bake from frozen at 180°C (200°C fan)/400°F for 20 minutes until piping hot. Optional ingredients include 90g/3oz grated Cheddar.
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