When you choose to be a vegetarian or if you are including vegetarian meals in your diet, it is important to eat enough protein. Some people become vegetarian by just omitting meat, poultry and fish without replacing them with vegetarian sources of protein. Chickpeas and other legumes are a good vegetarian option and when combined with a grain food such as bread, rice or pasta, make a "complete" protein or one containing all the essential amino acids. These patties are a vegetarian version of Thai fish cakes and have the added bonus of providing good dietary fibre which is great for improving elimination and also helps to reduce high blood cholesterol. Serve with sweet chilli sauce if you like.
1 tbs light olive oil
1 small brown onion, finely chopped
2 tbsp Thai red curry paste
400g can chickpeas, rinsed and drained well
1 cup firmly packed breadcrumbs from day-old multi grain gluten-free bread
½ cup chopped fresh coriander leaves and stems
1 Heat half the oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft, adding a little water if necessary to stop sticking. Add curry paste and cook, stirring, for 1 minute. Set aside to cool.
2 Place onion mixture, chickpeas, breadcrumbs and egg in the bowl of a food processor. Process until well combined. Transfer to a bowl and stir in the coriander.
3 Shape 2 tablespoons of mixture into a patty. Place on a baking paper lined tray. Repeat with remaining mixture.
4 Heat remaining oil in a non-stick frying pan over medium heat. Add the patties and cook for 3 minutes or until lightly browned underneath. Carefully turn patties and cook for 3 minutes or until lightly browned and firm.
Makes 12 patties
Can be made 1 day ahead and cooked just before serving.