Spicy Chickpea Patties

Ingredients:

2 x 300g cans chickpeas, rinsed and drained

1 1/2 cups thick Greek-style yoghurt

2 tablespoons curry powder

1 egg

1 cup fresh breadcrumbs

3 green onions, finely sliced

1/2 cup fresh coriander, finely chopped

1 tablespoon oil

2 tablespoons mango chutney

1 cucumber, sliced, to serve

Directions:

Pulse chickpeas in food processor until roughly chopped. Add 1/2 cup yoghurt, curry powder, egg and breadcrumbs. Process until mixture is well-combined, but still chunky. Spoon into a large bowl. Add green onions and coriander. Season with salt and pepper. Stir until well-combined.

Roll 2 tablespoons of mixture per chickpea patty into balls. Place on a greased baking tray and put in the fridge until required.

Heat oil in a non-stick frying pan over medium heat. Flatten balls into patties. Cook for 3 to 4 minutes on each side. Combine remaining yoghurt and chutney and mix well. Serve with cucumber slices and chickpea patties.

Enjoy your meal!