In all truth, I meant to make these last night for dinner, but work things happened. Then gym things happened. And the next thing I knew all that was happening was me asleep on the couch while watching Agatha Christie’s Poirot with an empty bowl of sautéed mushrooms, kale, and chickpeas sitting next to me.
I meant to make them because the thought of this flavour combination had been racing through my head all day. So, I delayed gratification, which is a sound psychotherapy tool (or so I’ve been told), and it was totally worth it. The brilliant thing is: I now have six more of these beauties stashed in my freezer for next time the craving hits. Take that delayed gratification!
This time I topped them with a dripping early season tomato salad, but I imagine they would be just as at home on a fluffy hamburger bun laden with all the usual trimmings and some garlic aioli.
Antipasto Chickpea Patties (gluten free, vegetarian)
These patties are a little tender, so just be careful when handling them after they are cooked. Despite this crumbliness however, they are deliciously pesto flavoured and very filling.
- 400g can chickpeas
- 400g can butter beans
- 1/3 cup diced mushrooms
- 1 salad onion, diced
- 1/3 cup diced capsicum
- 3 tablespoons pre-made pesto
- 8 semi-dried tomatoes in oil
- 1 egg
- 2 tablespoon rice flour
- Salt and pepper
- 1 tablespoon crumbled feta (or more…)
- Preheat your oven to 180C (356F) and line a baking sheet with baking paper.
- Spray a medium-size frying pan with cooking oil and place over a low heat. Add diced mushroom, onion, and capsicum and sauté until the onion is transparent and capsicum and mushroom are softened. Set aside to cool.
- Drain chickpeas and butter beans and rinse very well.
- Place chickpeas, butter beans, pesto, and tomatoes in the bowl of a food processor and process until well combined. Add egg, flour, and salt and pepper, and process again.
- Remove mixture from food processor and place in a large bowl. Stir in cooled sautéed vegetables.
- Place bowl in the refrigerator to chill for 10 minutes.
- While patty mixture is chilling prepare the tomato salad (see below).
- Divide mixture into 8 portions and shape each into a round(ish) patty.
- Place patties onto the lined baking sheet and bake for 15-20 minutes. Flip over halfway through cooking time. The patties are a little tender so be careful.
- Place two patties on each plate, and divide tomato salad between. Sprinkle with feta. Serve and enjoy.
- 1 cup cherry tomatoes
- 1 spring onion
- 2 large handfuls baby kale
- ½ tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh oregano
- Salt and black pepper
- Halve cherry tomatoes and place in medium-size bowl. Thinly slice spring onion and add to tomatoes along with baby kale.
- Whisk together balsamic vinegar, olive oil, chopped oregano, salt and pepper.
- Mix dressing through salad and allow it to stand while you prepare the patties.