Chickpea Patties
Ingredients
1 cup corn kernels
1 cup peas
100 g red cabbage
1 egg
420 g chickpeas (canned)
100 g mozzarella
Directions
Steam the corn, peas and red cabbage until tender
Whisk the egg, chickpeas, mozzarella and steamed vegetables together.
Using a potato masher, wash the mixture until the ingredients are combines and the mixture is firm. (If the mixture is too moist add 1 TBSP breadcrumbs or rice flour)
Mould in patties and then in a non-stick frying pan cook for about 2-3 minutes until golden.
* If making these for babies, leave out the mozzarella and add some mashed avocado.
Storage: Suitable to freeze in your reusable Sinchies sandwich bags for up to 3 months
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