Jo Pratt’s Tenderstem, Chilli and Chickpea Bites
Serves: 16
Ready in: 15 to 30 mins
Jo Pratt’s Tenderstem, Chilli and Chickpea Bites
Ingredients
- 200g Tenderstem broccoli
- 2 tbsp olive oil, plus extra for frying
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 red chilli, finely chopped (optional)
- 400g can of chickpeas, drained
- 1 free-range egg
- 75g finely grated vegetarian Parmesan-style cheese
- finely grated zest of 1/2 lemon
- handful of basil leaves
Method
-
1
Steam the Tenderstem for a few minutes until it is just tender. Remove from the heat and keep to one side.
-
2
Heat the 2 tbsp of olive oil in a frying pan and gently cook the onion, garlic and chilli, if using, until the onion has softened but not coloured. Remove from the heat and spoon into a food processor.
-
3
Chop the flowery top section off each piece of the Tenderstem, cut into smaller pieces and set aside. Roughly chop the main part of the stalk and place in the processor, along with the chickpeas, egg, cheese, lemon zest and basil. Blitz until you have a rough paste and then transfer to a bowl. Mix in the reserved Tenderstem tops and season with salt and pepper.
-
4
Using your hands, shape the mixture into patty shapes – as small or large as you like. They can be stored in the fridge at this stage ready to cook when needed (up to one day before).
-
5
Heat a couple of tablespoons of olive oil in a large frying pan and fry the patties for a minute or so each side until golden. You will need to do this in a few batches, depending on the size of your pan. Remove from the pan, and serve hot, warm or at room temperature.
-
PER SERVING: 4.4 FAT (Excluding extras)
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Jo Pratt’s Tenderstem, Chilli and Chickpea Bites was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 200g Tenderstem broccoli
- 2 tbsp olive oil, plus extra for frying
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 red chilli, finely chopped (optional)
- 400g can of chickpeas, drained
- 1 free-range egg
- 75g finely grated vegetarian Parmesan-style cheese
- finely grated zest of 1/2 lemon
- handful of basil leaves
-
1
Steam the Tenderstem for a few minutes until it is just tender. Remove from the heat and keep to one side.
-
2
Heat the 2 tbsp of olive oil in a frying pan and gently cook the onion, garlic and chilli, if using, until the onion has softened but not coloured. Remove from the heat and spoon into a food processor.
-
3
Chop the flowery top section off each piece of the Tenderstem, cut into smaller pieces and set aside. Roughly chop the main part of the stalk and place in the processor, along with the chickpeas, egg, cheese, lemon zest and basil. Blitz until you have a rough paste and then transfer to a bowl. Mix in the reserved Tenderstem tops and season with salt and pepper.
-
4
Using your hands, shape the mixture into patty shapes – as small or large as you like. They can be stored in the fridge at this stage ready to cook when needed (up to one day before).
-
5
Heat a couple of tablespoons of olive oil in a large frying pan and fry the patties for a minute or so each side until golden. You will need to do this in a few batches, depending on the size of your pan. Remove from the pan, and serve hot, warm or at room temperature.
PER SERVING: 4.4 FAT (Excluding extras)
Jo Pratt’s Tenderstem, Chilli and Chickpea Bites was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
