In the spirit of turning over a healthy leaf for 2015, here’s one of my favourite mid-week staple dishes. The chickpeas make a delicious emulsifier for whatever vegetables you want to include in the patties, which can include carrots, capsicum, corn or finely chopped green beans. It’s the perfect recipe to whip up when the cupboards are bare, and the salty, cumin flavours make for perfect comfort food.
Bring a saucepan of salted water to the boil and cook green beans and asparagus for a quick minute until bright in colour. Blanch in cold water, drain and set aside.
Meanwhile, bring a nonstick pan to a medium heat and stir through olive oil, onions and garlic until fragrant. Add cumin, capsicum, carrot and salt and pepper, stirring for 3-4 minutes until softened.
With a tablespoon of their liquid, mash chickpeas into a rough paste. In a large bowl, stir through vegetable mixture, egg and breadcrumbs and mould into two large patties.
Line a non-stick pan with a large lug of olive oil. Bring to a medium heat and add in vegetable patties. Press down gently with a spatula and cook, covered, on each side for about 3 minutes, or until crispy and golden brown.
When patties are nearly ready, put green beans and asparagus back onto a medium heat. Fold through a lug of olive oil, minced garlic, almonds and salt and pepper, and fry for a quick minute until piping hot.
Served the patties in deep bowls, topped with seared greens.