Chickpea Potato Patties

Original recipe Makes 10-15 small patties

Chickpea potato patties



  1. Boil potatoes, peel, and mash before measuring out 2 cups
  2. If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using
  3. Using a potato masher, mash the potato and chickpeas together until you get a smooth mixture
  4. To this, add 1/4 cup minced onions (this is optional), 1/2 tsp red chilli powder, 1 tsp garam masala, 1/4 tsp powdered cumin powder, 1 tsp ginger garlic paste, 1/2 tsp freshly cracked black pepper, 1/4 cup chopped fresh coriander leaves and salt
  5. Add one egg if you plan to fry these in oil. They will break into tiny pieces otherwise.
  6. Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer
  7. If you have store-bought breadcrumbs, measure out 1/2 cup and add at this time. If not, toast a slice of bread until nicely browned, powder coarsely in a mixer or blender, and add to the above
  8. Mix again well until you get the patty mixture
  9. Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside

For air-frying the patties

  1. Cook on tinfoil for 15 minutes at 180. Flip over half way through.

For baking the patties:

  1. Place on a greased or lined baking tray and bake at 180C for 15 minutes or until the patties turn golden brown. Spray or add some oil on top to get a better texture

For frying the patties:

  1. Heat oil in a pan and when smoking hot, add the patties without overlapping
  2. Fry until golden brown
  3. You can also deep fry chickpea potato patties to get similar results as pan frying