Harissa spiced veggie patties

INGREDIENTS

• 14 oz can of chickpeas
• 1 clove of garlic
• 1 egg
• 1 tbsp ground almonds
• 2 tsp harissa
• 1 tsp ground cumin
• 3 tbsp parsley
• 2½ tsp canola oil
• 1 tbsp raisins
• 1 carrot
• 1 zucchini
• 5 radishes
• 2 handfuls watercress
• 2 handfuls arugula
• 2 handfuls spinach
• 1 tsp white vinegar

TOOLS

• 1 colander
• 1 knife
• 1 peeler
• 1 bowl
• 1 hand blender
• 1 non-stick frying pan
• 1 spoon
• 1 serving bowl

Drain a can of chickpeas in a colander.

Peel and chop garlic, then chop parsley.

Peel carrots and zucchini into ribbons with a peeler.

Slice radishes thinly.

Crack eggs into a bowl. Add ground almonds, harissa, ground cumin, drained chickpeas, and garlic to the bowl. Blitz with a hand blender, then add parsley and stir with a spoon to get a mixture.

Form the mixture into 8 patties.

Heat 2 tbsp of canola oil in a non-stick frying pan. Then, add the patties and cook for 5 minutes.

Flip semi cooked patties with a spoon.

Cook for 5 minutes, then remove from heat to get cooked patties.

Add raisins, carrots, zucchini, radishes, watercress, arugula, and spinach in a serving bowl. Stir in half a tbsp of canola oil and white vinegar with a spoon, then top it with cooked patties.

It’s ready to be served !