Lemon and coriander patties with BFree Sweet Potato Wraps

Chickpeas are a useful source of fibre and protein fresh herbs contribute polyphenols for antioxidant properties. Posted in partnership with BFree.

Ingredients

2x400g tins of cooked chickpeas (drained well)
Handful of fresh coriander
Handful of fresh flat parsley
Zest and juice of 2 lemons
½ tsp of cumin powder
1 egg
1 tbsp of chickpea flour
Salt and pepper

Method

Blend all the ingredients to roughly chopped, if it seems a little wet add more chickpea flour. Taste, and add more seasoning if you need.
Roll into 12 even balls and flatten onto parchment paper on a baking sheet, refrigerate for 30 mins (these can be frozen now for future use).
To use straight away, heat vegetable oil in a frying pan, add the patties to the hot oil allow to brown and gently turn over. Cook for further 5 mins on low heat.
Remove with a spoon that has holes onto sheets of kitchen paper.

These are delicious wrapped in a BFree sweet potato wrap spread with mashed avocado or garlic.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.