Recipe

Indian-spiced patties with carrot raita

Jan 31, 2011 1:00pm
  • 30 mins cooking
  • Serves 2
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Ingredients

Indian-spiced patties with carrot raita
  • 420 gram (13½ ounce) canned no-added salt chickpeas (garbanzo beans), rinsed, drained
  • 1 fresh long green chilli, chopped coarsely
  • 1/4 cup fresh mint leaves, firmly packed
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon water
  • cooking-oil spray
  • 30 gram (1 ounce) baby spinach leaves
  • 1 (80g) wholemeal pitta bread, warmed
  • 2 lemon wedges
  • 1/2 cup (140g) low-fat plain yoghurt
  • 1/2 teaspoon ground cumin
  • 1/2 small_piece (35g) carrot, grated

Method

Indian-spiced patties with carrot raita
  • 1
    Make carrot raita. Combine yoghurt, cumin, grated carrot into a small bowl.
  • 2
    Blend or process chickpeas, chilli, mint, cumin, cinnamon, garlic, ginger and the water until just smooth. Shape two level tablespoons of mixture into patties
  • 3
    Lightly spray a large non-stick frying pan with oil, cook patties, over medium heat, for 3 minutes each side or until browned and heated through.
  • 4
    Serve patties with the spinach, pitta bread, lemon wedges and raita

Notes

low GI

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