Chickpea and vegetable patties are a delicious vegetarian appetizer rich in flavor and color. They are crispy on the outside and soft on the inside, perfect to enjoy on their own or with a dipping sauce. This recipe originates from Italy and is a great way to introduce legumes into the daily diet.
Cut all the cleaned vegetables into tiny cubes (otherwise, if you're not skilled and patient enough with a knife, you can grate them with a small-holed grater)
Sauté the halved garlic clove in a pan where you have heated the oil
When the garlic starts to brown, remove it and add the vegetables
Let them cook over moderate heat for about 10 minutes, stirring occasionally to ensure even cooking, then turn off the heat
Mash the chickpeas with a food mill and collect the puree in a bowl
Separately, beat the eggs
Add about 2 tablespoons of beaten egg to the bowl with the chickpeas
Lightly salt and add the vegetables
Mix and add a few spoonfuls of breadcrumbs
In the end, you will have a fairly consistent mixture
Dip the patties first in the beaten egg, then in the breadcrumbs, and fry them in plenty of hot oil
Drain them, place them on absorbent paper, and serve warm
Pan
Mixer
Italia
| Energy (kcal) | 247.87 |
| Carbohydrates (g) | 28.87 |
| of which Sugars (g) | 9.04 |
| Fat (g) | 7.58 |
| of which Saturates (g) | 1.44 |
| Protein (g) | 12.63 |
| Fiber (g) | 10.32 |
| Sale (g) | 0.04 |
