Chickpea, Carrot and Coriander Patties in a Toasted Pita with Roasted Tomato Salsa, Minty Lime Mayonnaise and Grilled Halloumi

Wow, isn’t this recipe a mouthful to say??!! And it also makes a blooming good mouthful to eat! I often struggle with ‘naming’ a recipe, as I want to give it a worthy description without it being too much information. When you go to a restaurant you tend to get a title followed by a description of the dish, but the title ‘veggie patties in a pita’ just doesn’t do this recipe justice (tip of the day for Mr WordPress man – introduce sub headings for all us budding young food bloggers). This title may be quite a mouthful, but believe you me I actually had to remove some of the descriptions to make it shorter – and for those with a lower attention span. So if you are still reading this blog and haven’t become bored by my ramblings, what I really wanted to call this recipe was…. ‘Crispy and Nutty Chickpea, Cumin, Sweetcorn, Carrot and Coriander Patties, with Toasted Pita’s, Roasted Sweet Red Pepper and Tomato Salsa, Cool Minty Mayonnaise, Griddled Halloumi and Crunchy Salad’ – aka – totally scrumptious grub!

xx 120

Serves 2

For the patties

  • 400g tin chickpeas – drained
  • 200g sweetcorn
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • Handful fresh coriander – finely chopped
  • 1 carrot, finely grated
  • ½ tsp cumin
  • Zest 1 lemon
  • 3 tbsp plain flour
  • Pinch salt
  • 1 tbsp peanut butter
  • 1 carrot – peeled and finely grated
  • 1 tsp chilli flakes

For the roasted tomato salsa

  • ½ red pepper – roughly chopped into small pieces
  • 1 red onion – finely chopped
  • 7 cherry tomatoes – halved
  • ½ tbsp. olive oil

For the minty lime mayonnaise

  • Handful mint – finely chopped
  • Juice 1 lime
  • 2 tbsp mayonnaise

To serve

  • Pita breads
  • Halloumi
  • Mixed salad

Preheat the oven to 180’C

To make the patties – blend the chickpeas until smooth and then mix together with all the remaining ingredients.

Divide the mixture into 6 and shape into slightly squashed balls

Chill in the fridge while you cook your salsa.

Toss all the ingredients together for the salsa and put in an oven dish

Roast for half an hour and give them a good mix together before serving.

Heat a griddle pan to a high temperature and fry the patties for 3 minutes on each side – continue to turn and cook until crispy and hot – you can also use the griddle to cook the halloumi and the pitas

While the patties are cooking, mix together the ingredients for the mayonnaise.

Once all your elements are ready, plate up, stuff your pita and then stuff your face.

xx 118


16 thoughts on “Chickpea, Carrot and Coriander Patties in a Toasted Pita with Roasted Tomato Salsa, Minty Lime Mayonnaise and Grilled Halloumi

  1. OMG! The foodie in me absolutely LOVES your blog. I so can’t wait to try this recipe. I can only hope it looks as good as yours. I totally wish your blog was a scratch and sniff.

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