Chickpea Patties

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