Moroccan Chickpea & Kumara Patties
As the summer months seem to be creeping closer here in New Zealand, I'm feeling more and more like lighter salads and bowls.
These delicious patties make the most awesome addition to your salad bowl and are also perfect as a burger pattie the next time the kids ask for burgers. With the addition of turmeric and cinnamon, they have a subtle Morrocan flavor, but not enough to deter picky eaters.
The sesame seeds give a delightful crunch factor and you can use any kumera variety you can get your hands on, purple, white or orange.
I served these alongside fresh season asparagus, avocado, salad and sauerkraut, but they're amazing in a bun with some vegan mayo, or between two fried portabello mushrooms!
Ingredients:
1 medium sized orange kumara (baked (in skin for 40mins))
400 g tin chickpeas (drained and rinsed)
3 Tbsp almond flour (or buckwheat flour, brown rice flour)
1/2 tsp cinnamon
1/4 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/4 tsp chilli flakes
1/4 cup sesame seeds
Directions:
Preheat the oven to 160 degrees. Line a baking tray with baking paper.
In a large bowl, add cooked kumara, chickpeas, flour and all spices.
With a fork, or your hands, mash the mixture until all the chickpeas are broken. Do not over mix, as you want it nice and chunky.
Pour the sesame seeds onto a large plate
Shape the mixture into 6 large patties and place on the plate to be coated both sides with sesame seeds.
Transfer to the line baking tray and place in the hot oven for 25 minutes.
Remove from the oven and serve in a burger bun with your favourite toppings or on top of a bowl of greens and avocado.
You can also fry these patties in coconut oil for 3 minutes each side until golden, just be aware that they may squash slightly when flipped as they're soft in texture.
