Vegetable Patties

Ingredients

• 400g can chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 1 zucchini, grated
• 200g kumera, peeled and grated
• 1 small carrot 
• 2 eggs, lightly beaten
• 1 cup dried breadcrumbs
• 1 clove garlic, crushed
• 1/3 cup coarsely chopped coriander
• 1 tablespoon curry powder
• Salt and freshly ground pepper
• 2 cups vegetable oil 
•  Yoghurt, mint and cucumber sauce  
•  375ml plain Greek yoghurt
• 1 Lebanese cucumber, seeded and grated
• 2 tablespoons chopped mint     

Method

1. To make the yoghurt sauce, stir together ingredients and season with salt.
2. Place 2/3 of the chickpeas into the bowl of a food processor and pulse until lightly mashed
3. Add grated vegetables, eggs , breadcrumbs garlic coriander , sesame seeds and curry powder. Pulse until well combined. Season with salt and pepper and add remaining whole chickpeas.
4. Using a 1/3 cup measure, spoon mixture and form into a patty. Place onto a lined tray; cover and refrigerate for 30 minutes.
5. Preheat the frypan on PANFRY setting and add oil. Cook patties for 2-3 minutes each side or until golden. Drain on paper towel and serve with yoghurt sauce.d