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Vegan Dinner Option – Spicy Chickpea Patties & Paprika Wedges

On Friday night we decided to opt for some home made fare instead of eating out and it was a toss up between a pizza or making use of all the buy one get one frees cans of chickpeas we bought during the week. Well, no contest, really, I love chickpeas, they go with pretty much anything, so I kept it simple and opted for a burger/patty style dinner option and my favourite paprika wedges.

Friday night in this house is movie night and we ended up watching Safety Not Guaranteed, which was a great film, entertaining, funny and heart felt too. It’s got a few actors I haven’t seen before like Aubrey Plaza (Parks & Recreation) & Mark Duplass, it also stars Jake Johnson (New Girl) who is great.

So if you’re looking for something a bit different, give this film a whirl. The Big Beach films are a bit quirky and I like that, we’ve also watched My Idiot Brother (which was actually quite star studded – Paul Rudd, Zooey Deschanel, Elizabeth Banks, Rashida Jones, Steve Coogan & Emily Mortimer).

Spicy Chickpea Patties & Paprika Wedges

MyInspiration Feel The Difference Range

Makes 6 large patties

 

Ingredients for Patties

 

1 onion finely diced

1 green pepper chopped

2 cans of chickpeas drained and rinsed

½ tablespoon olive oil

1 tablespoon thyme

2 teaspoons Cayenne pepper

1 teaspoon Hot Chilli

1 teaspoon Tabasco Sauce

Half a cup whole wheat flour

1 tablespoon Corn Flour

3/4 cup breadcrumbs (split into ½ cup and ¼ cup)

Black pepper to season

 

Ingredients for Paprika Wedges

 

2 large potatoes peeled and sliced into wedges

1 teaspoon olive oil

2 teaspoons paprika

Black pepper to season

 

Method

 

1. Preheat oven to 180 degrees.

 

2. In a pan of boiling water add the chopped potatoes and cook for 5 minutes, then transfer to an oven tray drizzle with the oil, sprinkle over the paprika & black pepper and give it all a good shake to make sure everything is covered. Pop in the oven for half an hour, giving them a shake every now and again to ensure they cook evenly.

 

3. While the wedges are cooking, heat ½ tablespoon oil in a pan over a medium heat and cook the chopped onion & green pepper for 5 minutes and remove from heat.

 

4. Pop the chickpeas and onion/pepper mix into a food processor (or a tub and use a hand blender like me!) and blitz until almost smooth.

 

5. Add the remaining ingredients (Keep back the half cup of breadcrumbs in a bowl) and stir to combine, if the mixture is too wet, then add a little more whole wheat flour until the mixture is manageable.

 

6. Form the mixture into 6 large patties and flip them in the bowl of breadcrumbs until coated, then pop on a lined baking tray and bake in the oven for 20 minutes, turning half way through. Then remove from heat.

 

7. To finish off, heat a frying pan over a medium heat, add a tiny bit of oil just to coat the pan, then finish the patties off in the pan, 1 minute each side and serve with the wedges and salad (I went for tomato, cucumber and some chopped parsley.)

 

 

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