Ingredients
400gm potatoes
2 x 300gm cans chickpeas, rinsed and drained
1 clove garlic, crushed
3 – 4 spring onions, sliced
½ cup chopped coriander
1 - 2 Tblsp dried breadcrumbs
For the salad
½ large cucumber, sliced
8 large cocktail tomatoes, halved
2 tsp sesame seeds
2 tsp pumpkin seeds
2 Tblsp lemon juice
½ cup fat free natural yoghurt
Method
Preheat the oven to 220ºc.
Boil the potatoes until tender.
Drain and mash well.
Add the chickpeas and mash again.
Stir through the garlic, onion and coriander.
Shape the mixture into 8 patties.
Dust with the dried breadcrumbs.
Spray the patties and a baking sheet with non-stick cooking spray
Place the patties on the baking sheet.
Bake for 15 minutes until golden and heated through.
(You may need to use the grill to brown nicely.)
Combine the lemon juice and yoghurt in a large bowl.
Add the cucumber, tomatoes and seeds.
Turn to coat everything with the dressing.
Serve the salad with 2 patties per person .
