Meal Planner

RECIPE OVERVIEW

Preparation time: 30 minutes

Cooking time: 25 minutes

Ingredients

Serves: 4 people

  • 1 tsp Baking Powder
  • 0.25 tsp Black Pepper
  • 1 tin Chickpeas
    drained and rinsed
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Coriander
  • 50 g Polenta
    for dusting
  • 4 tbsp SuperValu Dried Mixed Herbs
  • 2 cloves SuperValu Garlic
    finely chopped
  • 150 g SuperValu Ground Almonds
  • 1 tsp SuperValu Honey
  • 0.5 - SuperValu Lemon
    zest and juice
  • 1 tbsp SuperValu Olive Oil
  • 1 tsp SuperValu Salt
  • 2 - SuperValu Shallots
    finely chopped
  • 2 tsp Supervalu Ground Cumin
  • 2 tsp Turmeric
To Serve
  • 4 large SuperValu Pitta Bread
    toasted
  • 0 - SuperValu Signature Tastes Beetroot Relish
Yoghurt Dressing
  • 0 - Black Pepper
  • 100 ml Greek Yoghurt
  • 2 tbsp SuperValu Dried Mixed Herbs
  • 1 - SuperValu Lemon
    juice and zest
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Salt

Method

  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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