This is a lightly spiced patty that can be served with a variety of side dishes. I go for a quite simple rice and salad, but you can also put it in some pitta bread or even a burger bun if that’s what you have lying around.
Preparation time 15 minutes plus cooling time. Cooking time 25 minutes.
1 can chickpeas
1 can borlotti beans
2 tbsp olive oil
1 tsp cumin seeds
60g cashew nuts
2 cloves garlic, chopped into large pieces
1 small apple, cored and diced
1 onion, diced
1 red pepper, diced
5-6 fresh sage leaves, thinly sliced
1 tbsp ground paprika
2 tbsp lime juice
4 tbsp gram flour
Salt and pepper to taste
more oil for frying.
First drain the chickpeas and borlotti beans. While they’re draining heat the olive oil in a pan and lightly fry the cumin seeds for 30 seconds. Add the cashew nuts and fry for a further minute, being careful not to let them go too dark. Add the garlic and fry for another minute, then add the apple, onion, pepper and sage leaves. Cook for about 10 minutes, or until the apple and vegetables have softened. Add the paprika and fry for another minute or so then turn off the heat. Leave to cool for about 15 minutes.
Preheat the oven to gas 5. Put the drained beans into a food processor, along with the apple and cashew mixture and pulse until blended but still quite chunky. Scrape the mixture into a bowl and add the lime juice, gram flour and salt and pepper. You’ll want a fair amount of seasoning for this size mixture, but don’t go crazy. Mix well and heat a clean pan with a little oil for frying.
Take two desert spoons and scoop a spoonful of the mixture into the hot pan, using the other spoon to help you. You should be able to fit four of these in at a time. Fry on one side for a few minutes and then flip over. At this point you can flatten the patties a little to make a burger shape. Cook for approximately 8 minutes, flipping them as they get brown. As you finish each batch place them on a baking tray and put them in the oven while the rest are frying. This will not only keep them warm but help seal the edges.