Recipes

Method

Place a pot of water over high heat and bring the boil. Place steaming basket on top and lid.

Steam carrots until just tender and remove from heat. Place in a bowl and mash. Allow steam to escape and carrots to cool, striving to get them as dry as possible.

Add chickpeas to carrots and mash together.

Finely dice ¼ of the coriander leaves and add to the bowl along with the spices, harissa and egg.

Combine thoroughly and using your hands form equal portioned balls, should make 8-10.

Allow patties to cool whilst preparing the sauce.

In a food processor, blitz lemon juice, remaining coriander leaves and yoghurt until smooth and vibrant green.

In a large non-stick fry pan, heat oil to a medium high heat.

Flatten chilled balls into a pattie shape and cook in batches for 2-3minutes each side until brown and crispy.

Serve with coriander yoghurt and additional fresh leaves if desired.

Note: Well drained lentils can be used as an alternative to chickpeas.