In Denmark there is a society of vegans, called Mad Med Medfølelse (Food with Compassion). If I still lived in Denmark I’d definitely be a member. And I’m so happy that a lot of exciting vegan things are happening in Denmark, especially in my home town of Århus. In March the society is running a campaign to encourage others to try vegan food – and maybe even go completely vegan.
I thought I’d do my bit and share a super easy recipe for chickpea patties. They are delicious and healthy (apart from the oil). If you want to check out some more vegan recipes I have shared a few. And the delicious creamy potatoes in the photo are vegan too.
Chickpea Patties (makes 4-5)
1 tin of chickpeas, drained and rinsed
1 chili, minced
1 clove garlic, minced
100 ml/half a cup of frozen peas, defrosted
1 tbsp pumpkin seeds, soaked in boiling water for 10 minutes, then finely chopped
½ of a small onion, finely chopped
1/4 tsp salt
½ tsp ground cumin
1/4 tsp onion powder
1/4 tsp garlic granules
1/4 tsp turmeric
1/4 tsp sweet smoked paprika
1 tsp pesto (can be replaced with ½ tsp oil and ½ tsp dried basil)
1-2 tbsp olive oil
1-2 tbsp plain flour
Oil for frying.
Mash the chickpeas in a bowl with half of the peas. You want some lumpy bits.
Add the rest of the ingredients apart from flour and oil. Mix well.
Add half of the oil and half of the flour. Mix again and check the consistency. If you can make patties that hold together, you’re good to go. If necessary, add a bit more oil and/or flour until the patties hold together. They should be slightly sticky.
Fry in a generous amount of olive oil at medium temperature. Resist the temptation to check how they are doing. If you turn the patties to soon, they will collapse. Leave them to fry for 12 minutes.
Turn them over and fry for another 12 minutes.
Place the finished patties on a paper towel on a plate so some of the oil can be absorbed.