NUTRITION

SERVINGS

INGREDIENTS

1 medium Potato (150g)

3/4 cup Green Peas (120g)

1/3 cup Chickpea Flour (40g)

2 Egg Whites

1/3 cup Non-fat Greek Yogurt

1/2 cup Fresh Cilantro (chopped)

1 tablespoon Lemon Juice

1 small Green Chili

1 Garlic clove

1 teaspoon Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.

• 2

  Boil the medium potato until tender. Once cooled, peel (if desired) and mash in a bowl.

• 3

  Lightly mash the green peas by hand or pulse briefly in a food processor, leaving some texture.

• 4

  In a large bowl, combine the mashed potato, mashed green peas, chickpea flour, and egg whites. Season with salt, pepper, and any additional spices (such as cumin or paprika) to taste.

• 5

  Mix well to form a cohesive patty mixture. If the mixture feels too loose, add a bit more chickpea flour until it can hold its shape.

• 6

  Form the mixture into small, evenly sized patties and place them on the prepared baking sheet.

• 7

  Bake in the preheated oven for 20-25 minutes, flipping halfway through to ensure even crisping, until the patties are golden and firm.

• 8

  While the patties are baking, prepare the fresh cilantro chutney. In a blender or food processor, combine the chopped cilantro, lemon juice, green chili, garlic, olive oil, and a pinch of salt. Blend until smooth; add a splash of water if needed to adjust the consistency.

• 9

  For serving, plate the crispy patties with a side of non-fat Greek yogurt (or drizzle it as a cooling dip) and a generous spoonful of fresh cilantro chutney.

• 10

  Enjoy your flavorful, protein-balanced meal!