cool chick chickpea patties

our brother haz has been a mad chef for the past few days, creating some sensational meals! today he made us the best thing we've ever tasted; chickpea patties! eat up, eat up, they are out of this world!

ingredients:
half a can of chickpeas
half a carrot
a smidgen of beetroot (for the colour!)
1 veggie stock cube
3 pinches of mixed herbs
1 red onion
1 tomato
splash of oil
1 "egg" (optional, though will hold together better!)
1 Tbsp LSA (ground linseed, sunflower, & almond mix)
1 tsp dukkah (or other spices of your choice)

directions:
1.  drain chickpeas & pour into a bowl
2. add very, very finely chopped carrot, onion, tomato, and grated beetroot. mash together until wonderfully smushed!
3. now add flaaaavours: stock cube, mixed herbs, oil, LSA, "egg",  and dukkah & mash up nicely all together
4. preferably, let sit in the fridge overnight (this will allow patties to combine better!) then cook on a grill or non-stick pan, 5 or so minutes on each side, until browned

and presto! you can serve these in a sandwich like we did. youll fall in love if you throw together some bread, tahini, hummus, avocado, grated carrot & beetroot, capsicum, silverbeet, tuimato & rocket fuel!

for another idea, leave out the "egg" and leave as a delicious mushy dip!

thank you hazzie!!!

Aladin's Magic Mediterranean Summer Dish

Serves 6-8

we tried this the other night with the magnificent chef phoebe! it was delicious, easy to make... and we were comfortably full for hours into the night!

ingredients:

for patties:
2 1/2 cups cubed pumpkin, kumara, potato (whatever ratio you prefer!)
1 onion
2 vege stock cubes
2-4 cloves of garlic
1 cup bread crumbs
2 teaspoons of cayenne pepper (more or less depending on your palette)
black pepper, to taste
2 teaspoons cumin seeds
2 tablespoons tamari (or soy sauce!)
1 grated carrot
1 grated zucchini
1 spring onion
2 1/2 cups black beans
3 "fake eggs" (we use no-egg, you should be able to find egg replacement at most supermarkets, and definitely at organic food shops!)
generous amount of flour, to coat these sloppy patties before they fry up!
oil for frying

for asparagus (phoebe's wondrous recipe):
12-16 asparagus sticks
salt
pepper
liberal sprinkle of cayenne pepper

and for your dips:
hummus
3 tomatoes, diced
2 cloves garlic
parsley
mango chutney


1. begin by cooking black beans
2. in a separate pot, cook up your cubed pumpkin, kumara, and potato
3. now in a pan, saute garlic & onions in veggie stock mixture
4. once pumpkin, kumara, and potatoes are tender, drain and then mash
5. blend together: pumpkin, kumara, potato, & sauted garlic and onion mix
6. in a large pot, combine blended mixture with grated carrot, grated zucchini, cooked black beans, finely cut spring onion, 3 "eggs", bread crumbs, and your spices: cayenne pepper, cumin seeds, black pepper, tamari
7. in order to thicken properly, you should definitely let this mix sit in the fridge for at least 30 minutes (we didn't so the patties were a little bit on the messy side when forming the patties!)
8. form into smallish patties (3 or so inches in diametre) & coat in a LOT of flour (the more the flour, the easier the frying)
9. now fry until deliciously golden

1. begin to fry in a small amount of oil your asparagus
2. coat in salt, pepper, and cayenne pepper & cook for 5-10 minutes

serve with hummus, chutney, and tomato bowl (mix tomatoes with garlic, parsley, and salt)
& indulge!