Curried Vegetable Patties (HC)
Ingredients
160g potatoes
160g carrots
160g parsnips
3 tsp olive oil
Black pepper for seasoning
2 tsp medium curry powder
½ small onion, finely chopped
1 clove of garlic, crushed
65g savoy cabbage, shredded
65g frozen peas
130g chickpeas, rinsed and drained
Serve with a side salad or any vegetables
Mango and lime dressing:
1 tbsp Greek yoghurt
1 tsp mango chutney
1 tsp lime pickle, finely chopped
Instructions:
Preheat the oven to 180 degrees fan and line a large roasting dish.
Cut the root vegetables (potatoes, carrots and parsnips) into 2cm chunks, and place them in the roasting dish. Drizzle with 1 tsp of the olive oil, sprinkle with pepper and curry powder and mix well. Roast for 40-50 minutes until tender, turning halfway through.
When the vegetables are ready, take them out of the oven (leave it on) and let cool slightly.
Heat 1 tsp oil in a non-stick frying pan over medium heat, add the onion and saute for 3-4 minutes to soften.
Add the garlic and cabbage, and continue to cook for another 5-6 minutes until the cabbage is tender. Remove from the heat and stir in the peas.
Put the chickpeas into a food processor and pulse to mash lightly. Add the roasted veg and pulse again to mix; the mixture will be quite stiff.
Scrape into a large bowl, stir through the cabbage mix and season with black pepper.
With wet hands form into 2 patties.
Heat the remaining 1 tsp of oil in a large non-stick frying pan. Add the patties and cook for 3-4 minutes on each side or until slightly crispy. Transfer to a baking tray for 10 minutes to finish cooking.
Meanwhile, for the dressing, mix all of the ingredients together in a bowl.
Serve with any vegetables or a side salad and drizzle over the dressing.
