NUTRITION

SERVINGS

INGREDIENTS

300g White Potato

1/2 cup Green Peas (~80g)

1/4 cup Chickpea Flour (~30g)

1 tsp Olive Oil

1/2 cup Fresh Cilantro

1/2 cup Fresh Mint

1 tbsp Lemon Juice

1/3 cup Nonfat Greek Yogurt

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

• 2

  Boil the potatoes until just tender (about 10-12 minutes), then drain and roughly mash them in a large bowl.

• 3

  In a food processor, pulse the green peas until slightly mashed but still retaining texture. Add the mashed peas to the potatoes.

• 4

  Mix in the chickpea flour, ground cumin, smoked paprika, salt, and pepper. Drizzle the olive oil and combine the mixture until a cohesive patty mixture forms.

• 5

  Shape the mixture into patties of your preferred size and place them on the prepared baking tray. Lightly brush or spray the tops with a little olive oil for an extra crisp finish.

• 6

  Bake in the preheated oven for 20-25 minutes, flipping halfway through for even crispiness.

• 7

  While the patties are baking, prepare the fresh herb chutney by combining chopped cilantro and mint with lemon juice and nonfat Greek yogurt. Season with a pinch of salt and pepper, stirring until well blended.

• 8

  Once the patties are crispy and golden, serve them warm with a generous dollop of the fresh herb chutney on top or on the side.