YOUR SOLIN GENERATED RECIPE
Crispy Baked Spiced Potato and Chickpea Patties with Fresh Mint Chutney
Enjoy these savory, crispy baked patties made with wholesome chickpeas and tender potatoes, lightly spiced with cumin and paprika. Paired with a refreshing mint yogurt chutney, this dish is a perfect balance of substance and brightness that works beautifully for breakfast, lunch, or dinner.
INGREDIENTS
1 cup Canned Chickpeas (drained)
1 medium White Potato
1 large Whole Egg
1 large Egg White
1 small Red Onion
1 Garlic Clove
1 tsp Ground Cumin
1 tsp Smoked Paprika
Salt and Black Pepper to taste
1/4 cup Fresh Mint Leaves
1/4 cup Nonfat Greek Yogurt
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Drain and rinse the chickpeas. In a large bowl, mash them slightly, leaving some texture.
Peel and roughly grate the white potato, then add it to the chickpeas.
Finely dice the red onion and mince the garlic, then mix them into the bowl.
Add the whole egg and egg white to the mixture, then season with ground cumin, smoked paprika, salt, and pepper. Mix until well combined.
Form the mixture into patties (about 4-5 patties, depending on size) and place them on the prepared baking tray.
Bake the patties in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.
While the patties bake, prepare the fresh mint chutney by combining the fresh mint leaves, nonfat Greek yogurt, and lemon juice in a small bowl. Stir well and add a pinch of salt if desired.
Once baked, serve the crispy patties warm with a dollop of the refreshing mint chutney on the side.