Chickpea & zucchini patties

Recipe: Chickpea & zucchini patties


  • 125g (1/2 cup) low-fat natural yoghurt (99.8% fat free, Pauls brand)
  • 1 Lebanese cucumber, coarsely grated
  • 1 tbs fresh lemon juice
  • Salt
  • 3 300g cans chickpeas, rinsed, drained
  • 2 small (about 180g) zucchini, coarsely grated
  • 105g (1 ½ cups) breadcrumbs made from day-old bread
  • 1/4 cup chopped fresh coriander
  • 3 garlic cloves, crushed
  • 3 tsp ground cumin
  • 1/4-1/2 tsp cayenne pepper
  • 1 egg, lightly whisked
  • 3 tsp vegetable oil
  • 150g green beans, topped (tails left on)
  • 60g baby spinach leaves


  1. Combine yoghurt, cucumber, lemon juice and a pinch of salt. Place in fridge. Place chickpeas, zucchini, breadcrumbs, coriander, garlic, cumin, cayenne, egg and a pinch of salt in bowl of a food processor.
  2. Process until almost smooth. Divide into 8 portions. Shape into 8cm patties, about 2cm thick. Heat half the oil in non-stick frying pan over medium heat.
  3. Add 4 patties and cook for 3-4 minutes each side or until golden. Place on a plate lined with paper towel and cover with foil.
  4. Repeat with remaining oil and patties. Meanwhile, cook beans in boiling water for 3 minutes or until tender crisp. Drain and return to pan.
  5. Add spinach and toss until spinach just wilts.
  6. Serve the patties with the beans, spinach and cucumber dressing.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)