In a food processor or similar, process:
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Here we have served it with quinoa, rocket salad and a coriander and kale pesto. You can serve it with anything (rice, potatoes, salad or veg). Or, make baby fritters and serve as a finger food with sweet chilli sauce. 1 tin chickpeas (drained)
- 1tsp ground cumin
- 1 egg
Transfer into a bowl and stir in:
- 200g feta (crumbled)
- 3 shallots (chopped finely)
- 1/4 cup wholemeal flour
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds
- A few grinds of black pepper
Melt 1 tablespoon of coconut oil in a fry pan (or olive oil is fine too). Drop in tablespoonfuls and flatten gently. Fry each side for around 8 minutes.
NOTE: If mixture is too moist add more chia seeds or flour. Let the mix sit in the fridge for 30 minutes and it will become firmer.
They also taste great cold – delicious in a wrap with a bit of greenery for lunch the next day. Make a double batch and put them in your freezer for a quick easy meal!