I have a large envelope stuffed full of recipes that I’ve cut out of magazines over the years. Every now and again, I sift through my collection looking for inspiration on what to cook. Some dishes regularly make appearances at our kitchen table while others get put away for another time.
This particular dish was inspired by a glossy recipe card, sent to me in the post. As it was developed by a company that makes dairy products, the original list of ingredients contained yoghurt. But as I’d already had yoghurt in yesterday’s roast pork wrap, I gave that a miss. However, if you find your patties don’t hold together so well when you’re shaping them, try adding a tablespoon of thick, plain yoghurt to help bind the ingredients.
For the patties:
200g potatoes, peeled and chopped
1 clove garlic, crushed
1 small onion, finely diced
200g chickpeas — (I used tinned ones and drained them well)
a handful of coriander, chopped
For the salsa:
2 plum tomatoes from a tin
1 shallot, finely diced
a few slices of green chilli, finely diced
Boil the potatoes in salted water until tender.
While the potatoes are cooking, make the salsa. Whizz up the plum tomatoes, stir in the shallot, chilli and a few drops of balsamic vinegar.
Heat a frying pan and add 1 tablespoon of olive oil. Fry the garlic for about a minute. Add the onion and fry until soft.
When the potatoes are cooked, drain them. Add the chickpeas and cooked onions, then crush with a potato masher. Season and then stir in the coriander. Shape the mixture into patties with your hands. Put 2 tablespoons of oilve oil into the hot frying pan and fry the patties for 5 minutes on each side until crisp and golden. Try not to move them about too much as they will fall apart.