Nutrition and extra info
Nutrition: Per serving
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
Whizz the shallot, celery, parsley and most of the chickpeas to a coarse paste. Don’t overdo this, you want a texture slightly rougher than hummus. Mash the remaining chickpeas and stir them into the paste with the garam masala, tomato purée, flour and polenta. Season well.
Shape the mixture into four patties. Let them rest for at least 30 mins – you can leave them overnight in the fridge if you like. The polenta needs time to absorb any extra liquid.
Heat a little oil in a non-stick frying pan and cook the patties until they’re brown and crisp on each side. Try not to handle them too much as they’ll be quite soft when warm. Slide into buns or pitta with the accompaniments that you’d like.
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