6 Portions
Patty
• 1 x tin (400 g) chickpeas, drained
• 2 garlic cloves, finely chopped
• handful fresh coriander, finely chopped
• 10 ml ground cumin
• 10 ml ground coriander
• 1 egg
• 150 ml cake flour (plus a little extra for rolling out)
• salt and freshly ground black pepper to taste
• 45 ml olive oil
Herb-yoghurt Sauce
• 60 ml bulgarian yoghurt
• juice and zest of 1 lime
• 2 garlic cloves, finely chopped
• handful fresh herbs of your choice, finely chopped
Plus
• 6 rye bread rolls
• 2 tomatoes, sliced
• 80 g rocket
Purée the chickpeas, garlic, fresh coriander, cumin and coriander in a food processor to a smooth paste. Add egg and cake flour and mix until the mixture is stiff but malleable. Season well with salt and pepper. Divide into 6 equal-sized portions and form round patties with your hands. Dust with the extra cake flour. Heat the olive oil and fry the patties for 5 – 8 minutes a side or until golden brown and cooked through. Mix all the ingredients for the herb-yoghurt sauce. Slice the rolls in half lengthwise and spoon a bit of the sauce on the bottom halves. place tomato slices, rocket leaves and a patty on top. Spoon over a little more yoghurt sauce and replace the other top halves of the roll.