Preparation time: 30 minutes

Cooking time: 25 minutes

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Serves: 4 people

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To Serve
Yoghurt Dressing


  1. Place chickpeas, ground almond, shallot, garlic, herbs, lemon zest and juice, spices, baking powder, salt and pepper in a food processor and blend until smoothish.
  2. If you need to, add a bit more lemon juice to get it moving but not a lot.
  3. Taste and adjust seasoning.
  4. Mould into cakes and put in the fridge to firm up for a while or overnight.
  5. Preheat the oven to 200˚C/400˚F.
  6. Meanwhile prepare the yoghurt dressing. Combine in a small bowl; the yoghurt, lemon juice and zest, mint, olive oil and black pepper. Keep aside until needed.
  7. Roll the patties in some polenta to lightly coat all sides. And place on a greased baking tray.
  8. Drizzle with olive oil and roast in the oven for 25 minutes until slightly browned and serve with beetroot relish and yoghurt dressing in a flatbread.

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