Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3 large eggplant, trimmed and halved
- 1tablespoons olive oil
- 1teaspoons cumin
- 3 cloves garlic, peeled and minced
- 1teaspoons ground coriander
- 1/2teaspoons chilli powder
- 400grams chickpeas, drained
- 2tablespoons chickpea flour
- 1/2 medium lemon, juice and zest
- 4tablespoons polenta
Nutrition per serving
1210kJ / 290Cal
1210 Kilojoules or 290 Calories
14% of daily energy intake*
Protein
11.3grams
Fat
9.3grams
Carbs
37.8grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These vegan patties are delicious stuffed in a pita or with salad as a light lunch.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Brush the eggplant halves with oil and sprinkle with spices. Roast for 40 minutes, until tender. Scoop the centre out of each half and discard the skin.
Step 2 of 3
Tip the eggplant into a food processor with the chickpeas, flour and lemon and blitz to a chunky paste. Shape into 16 patties and place on a baking tray and into the fridge for 20 minutes to firm up.
Step 3 of 3
Dust each patty with polenta, place on an oiled baking sheet and bake for 20 minutes until golden and crisp.
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