Butternut and chickpea patties

March 25, 2009 (Last Updated: January 11, 2019)
Butternut and chickpea patties recipe


Butternut and chickpea patties

Serves: 4
Cooking Time: 15 mins


  • 500g butternut, peeled and cut into 2cm chunks
  • 2 x 420g tins chickpeas, drained and rinsed
  • 180ml wholewheat breadcrumbs
  • 30ml (2 tbsp) garam masala
  • 2 garlic cloves, crushed
  • juice of 1 lime
  • 1 large egg, lightly beaten
  • a handful fresh coriander leaves, chopped, plus extra to garnish
  • salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) olive oil, for frying
  • mango chutney, to serve lime wedges, to serve



Place the butternut in a single layer on a microwave-safe plate. Cover and microwave until just tender, about 3 – 5 minutes on high. Drain and transfer to a bowl.


Add the chickpeas and mix until some parts are smooth yet with whole chickpeas still visible.


Add the breadcrumbs, garam masala, garlic, lime juice, egg and coriander. Season and mix until combined. Use damp hands to form the mixture into 8 patties about 1,5cm thick.


Heat the oil in a large non-stick frying pan over a medium heat. Fry the patties until golden, about 3 – 4 minutes on each side. 5 Drain on paper towels and serve with mango chutney and lime wedges.


To drink: Warwick Estate’s Professor Black Sauvignon Blanc has plenty of refreshing acidity, which will work well with this dish.



Send this to a friend