Herby Rice and Chickpea Patties
Packed with the goodness of fresh herbs, wholesome rice, and protein-packed chickpeas, these patties offer a delightful twist on a classic favourite.
20 min
Easy
2-4
Recipe Ingredients
- 425 grams canned chickpeas, drained
- 200 grams rice, cooked
- 1 small onion, chopped
- ½ bunch of fresh parsley, chopped
- ¼ bunch of fresh dill, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- salt and pepper to taste
- 1-2 tablespoons olive oil for frying
Methods
1. Make the patties
In a large mixing bowl, combine 425 grams of drained chickpeas and 200 grams of cooked rice. Use a fork or a potato masher to mash the ingredients, leaving a few larger chunks.
Add 1 chopped onion, chopped parsley, and dill, then season with 1 teaspoon of ground cumin and 1 teaspoon of ground paprika. Season with salt and pepper to taste.
Mix well and form the mixture into patties about 5-7 cm (2-3 inches) in diameter. The recipe yields about 9 patties.
2. Fry the patties
Heat the olive oil in a frying pan over medium heat. Once hot, fry the patties in batches for 3-4 minutes on each side, or until golden brown and heated through.
3. Serve
Serve the Herby Rice and Chickpea Patties warm with my Sour Cream Dip, or in a bun with your favourite toppings.
Enjoy!
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