Chickpea and Vegetable Patties

Cut all the trimmed vegetables into very small dice (or, if you are not very skilled and patient with a knife, you can grate them using the small-hole disc)

Sauté the garlic clove, cut in half, in a pan where you have heated the oil

When the garlic begins to brown, remove it and add the vegetables

Let them cook over medium heat for about 10 minutes, stirring occasionally to ensure even cooking, then turn off the heat

Mash the chickpeas through a food mill and collect the purée in a bowl

In a separate bowl, beat the eggs

Add about 2 tablespoons of the beaten egg to the bowl with the chickpeas

Season lightly with salt and add the vegetables

Mix and add a few spoonfuls of breadcrumbs

In the end you will have a fairly firm mixture

Coat the patties first in the beaten egg, then in the breadcrumbs, and fry them in plenty of hot oil

Drain them on paper towels and serve warm