zoom Broad bean & chickpea patties with fresh coriander & coconut chutney
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    Broad bean & chickpea patties with fresh coriander & coconut chutney

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    Broad bean & chickpea patties with fresh coriander & coconut chutney

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    500g broad beans, podded (100g podded weight)
    400g can chickpeas, drained
    25g gram flour
    3 cloves garlic, finely chopped
    25g fresh ginger, peeled and finely chopped
    1 red chilli, seeded and chopped
    1 tsp garam masala
    Juice of ½ lemon
    2 tbsp rapeseed oil
    Lemon wedges, to serve

    For the chutney
    1 green chilli, seeded and chopped
    1 tsp chopped fresh ginger
    28g pack coriander, roughly chopped
    90g pack fresh coconut chunks
    Juice of ½ lemon

    Method

    1. Cook the broad beans in boiling water for 4-5 minutes, then drain and refresh under cold water. Pat dry and blend in a food processor with the chickpeas, gram flour, garlic, ginger, chilli, garam masala, lemon juice and seasoning until you have a thick paste. Don’t make it too smooth, as it’s nice to have some texture. With damp hands, form into 12 patties.

    2. Place the chutney ingredients into a food processor and whizz until chopped. Check the seasoning and put into a serving bowl.

    3. Heat the oil in a nonstick pan and cook the patties for about 5 minutes, in batches if necessary, until golden on both sides. Serve with the coconut chutney and lemon wedges.  

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