Chickpea patties with carrot & raisin salad
- Preparation and cooking time
- Serves 2
These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing
For the salad
- STEP 1
Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
- STEP 2
For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.