Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Spiced butternut and chickpea patties
Perfect patties for midweek munching
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Ready in 65 minutes
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Cooking time 40 minutes
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Prep time 25 minutes
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Makes 16
Ingredients
- 400g butternut squash, peeled, seeds removed, cut into chunks
- 250ml sunflower oil plus 2 tbsp
- 3 shallots, finely diced
- 1 tsp cumin seeds
- 2 garlic cloves, mince
- 1 green chilli, finely chopped
- 10g fresh ginger, grated
- 1 tsp ground coriander
- 400 g tin chickpeas, drained and rinsed
- 1 large egg, beaten
- 2 tbsp gram flour
- 60g ground polenta
- 2 tbsp mint, flat-leaf parsley and coriander, finely chopped
- 2 tbsp lemon juice
- 250g thick fat-free Greek yogurt
Method
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1
Preheat the oven to 200°C/gas mark 6. Toss the butternut squash in 1 tbsp oil and season. Lay out on a baking tray and roast for 25 minutes or until tender.
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2
Meanwhile, heat 1 tbsp oil in a frying pan. Add the shallots and cumin seeds and cook for 2 minutes until the shallots just start to soften. Add the garlic, chilli, ginger and coriander and cook for a further 2 minutes. Remove from the heat.
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3
Add the butternut, chickpeas and spiced shallot mixture to a food processor and pulse until combined, and the butternut has broken down but there are still chickpea pieces. Transfer to a large bowl and stir in the egg, gram flour and plenty of seasoning until combined.
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4
Put the polenta in a bowl. Shape the butternut mixture into 16 little ‘patties’ and then coat in the polenta until completed covered. Heat the remaining oil in a deep frying pan until it reaches approximately 170°C. Add the patties 4 at a time, turning them over after 2 minutes, then repeat on the other side. Transfer the patties to a kitchen towel-lined plate while you cook the others.
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5
As you cook the other batches, keep an eye on the time – the oil will get hotter, so the patties will probably need to cook for a little less time.
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6
Combine the chopped herbs and lemon juice with the Greek yogurt and season to taste. Serve along with the patties.
