Ingredients:
1x tin chick peas
2 large carrots, grated in food processor
1 large zucchini, grated in food processor
1 onion, finely chopped
1 cup mushrooms, finely chopped
2 cloves crushed garlic
1/2 cup bread crumbs (probably optional)
1 tablespoon peanut butter
1 tablespoon Satay Spice Powder
Peanut oil for pan cooking onion, mushroom and garlic
Flour for forming patties.
Method:
Cook onion, mushrooms and garlic in frypan.
In food processor, grate carrot and zucchini, put in large mixing bowl, then pulse chickpeas, breadcrumbs, peanut butter and Satay Powder together and put in bowl with all other ingredients.
Mix together well, trying to get grated veggies as uniformly mixed through out chickpeas as possible.
Put a small amount of flour in a small bowl, and dust hands also. Form mixture into patties lightly coating with flour to make them not so sticky. Store in Tupperware container in fridge until time for BBQ.
Serve on crusty rolls with sweet chili sauce!
1x tin chick peas
2 large carrots, grated in food processor
1 large zucchini, grated in food processor
1 onion, finely chopped
1 cup mushrooms, finely chopped
2 cloves crushed garlic
1/2 cup bread crumbs (probably optional)
1 tablespoon peanut butter
1 tablespoon Satay Spice Powder
Peanut oil for pan cooking onion, mushroom and garlic
Flour for forming patties.
Method:
Cook onion, mushrooms and garlic in frypan.
In food processor, grate carrot and zucchini, put in large mixing bowl, then pulse chickpeas, breadcrumbs, peanut butter and Satay Powder together and put in bowl with all other ingredients.
Mix together well, trying to get grated veggies as uniformly mixed through out chickpeas as possible.
Put a small amount of flour in a small bowl, and dust hands also. Form mixture into patties lightly coating with flour to make them not so sticky. Store in Tupperware container in fridge until time for BBQ.
Serve on crusty rolls with sweet chili sauce!
what a great idea for a blog. I love it!
ReplyDelete