While on the topic of pulses, the following is an extremely versatile recipe for patties. The sky is the limit when it comes to flavouring them. They have a smooth, creamy centre like mashed potatoes do, with a crispy exterior.
The basis is a couple of tins of drained chickpeas, a cup of rolled oats and ⅓ cup of water, processed together until smooth. Both Asian and Middle Eastern flavourings lend themselves well here, combined with sautéed onion and garlic. They are particularly good with a cup of chopped fresh herbs added such as parsley, mint and /or coriander, but these can be substituted with a tablespoon of dried herbs, or omitted altogether.
They are best served straight out of the pan so there is a good contrast between the crispy outside and soft inside, but they are good cold as well. The crust can be enhanced by rolling them in Panko breadcrumbs or sesame seeds before shallow frying them.
The mixture can even be used raw, spread on crusty warm sourdough or simply crispbread.
The mixture can be made a few days in advance and refrigerated, or cooked immediately.
As I said, the recipe is very versatile
This is the batch made today:
garlic, cloves seperated but unpeeled
1 tablespoon ev olive oil
1 large onion, finely chopped
1 cup rolled oats
⅓ cup water
- 1-2 chopped fresh chillies (I used my homemade harissa)
- 1 tablespoon freshly grated ginger
- 1 teaspoon turmeric
- 2 teaspoons mustard (wholegrain or Dijon)
- 1 teaspoon salt
- zest 1 lemon or lime
- 2 x 400g cans chickpeas, drained (or soak and cook some dried ones)
- 1 cup (30g) finely chopped parsley or coriander or mint or a combination (can be omitted, but extra good with)
- 1 tablespoon of oil
per pan for cooking (I use very little oil and a non stick pan when I shallow fry)
Fry whole unpeeled cloves in the oil on low for about 5 minutes until they soften. Don’t be scared by the quantity. The cloves dramatically change in character, just as they do with roasting.
Set aside and when cool squeeze out the contents and add to chickpeas.
Saute the onion in the residual oil until golden.
Meanwhile puree oats and water and flavourings (a food processor is best, but a stick mixer is adequate if you have a heavy duty one).
Continue pureeing while adding chickpeas and garlic.
Stir in cooked onion and herbs.
Form small patties whatever size is desired (I make them about the same size as falafel) and shallow fry in hot oil until brown. Flip and cook the other side.
I like them with a drizzle of sweet chilli sauce or a dollop of chutney or homemade pesto (sundried tomato & walnut today) and scattered with a few pinenuts. They can be eaten as is or popped in a buns or pita bread or wraps with salad, or served with side dishes as a main meal.
These are a very useful “staple” recipe on board, as they are packed with goodness and apart from the fresh herbs, all the other ingredients else keep well long term unrefrigerated.
And if you find yourself without any means of cooking food, use the uncooked mixture as a spread (just reduce the garlic to a small clove unless you are singlehanding