NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (164g)

1 medium potato (150g)

1 large egg

1 large egg white (33g)

2 tbsp chickpea flour (16g)

2 tbsp nutritional yeast (16g)

1/4 cup chopped red bell pepper (38g)

1/4 cup fresh cilantro (4g) for chutney

1 tbsp lemon juice (15g) for chutney

1 small minced green chili (10g) for chutney

Spices (cumin, coriander, paprika, salt, pepper) to taste

Olive oil cooking spray

PREPARATION

• 1

  In a large bowl, combine the cooked chickpeas, peeled and boiled potato, egg, egg white, chickpea flour, nutritional yeast, and chopped red bell pepper. Use a fork or potato masher to lightly mash the ingredients, leaving some texture.

• 2

  Season the mixture with cumin, coriander, paprika, salt, and pepper. Mix well to evenly distribute the spices.

• 3

  Form the mixture into patties, about 3-4 inches in diameter.

• 4

  Heat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray. Place the patties in the skillet and cook for about 4-5 minutes per side until they are golden and crispy.

• 5

  While the cakes are cooking, prepare the tangy cilantro chutney by blending together the fresh cilantro, lemon juice, and minced green chili. Add a pinch of salt to taste. If needed, add a teaspoon of water to help blend into a smooth consistency.

• 6

  Once the patties are cooked through and crispy on the outside, serve them hot with a side of the tangy cilantro chutney. Enjoy!