Carrot, Chickpea & Mint Patties

  • Carrot, Chickpea & Mint Patties Recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • makes approx. 16-18 patties
  • Can be frozen
  • How to make


8 carrots
1 400g tin chickpeas
1 small bunch fresh mint
1 small bunch fresh coriander
100g feta cheese 
2 spring onions, top and tailed
2 tsp garam masala
50g toasted cashews (optional – avoid using for very young babies, especially if you don’t have a food processor, due to the risk of choking)

Tomato salsa:

4 tomatoes
Handful of parsley
Squeeze of lemon juice
10cm piece of cucumber
1 avocado (optional)
Splash of olive oil

Extra serving ingredients:

Gem lettuce
Greek yogurt
Tahini (optional)

Step 1

Pre-heat oven to 180ºC fan assisted / 200ºC / gas 6

Step 2

If using the cashews – pop into a warm oven for 5-10 minutes to toast (careful not to burn them) and set aside

Step 3

Grate the carrots (using grating attachment on a food processor if you have one). Finely slice the spring onions

Step 4

Nb. If you have a food processor you can make this a really quick, easy dinner -  put in the main mixing blade and add all the ingredients. Mix together using the ‘pulse’ setting – so that they come together to form a soft dough. Be careful not to over mix – as it will become too sticky. If you don’t have a food processor, chop all of the ingredients as finely as possible and mix together in a bowl. If the ingredients don’t come together enough with this method you can add just a little water

Step 5

Grease and line a baking sheet. With slightly damp hands scoop out some of the mixture and press into little patties about 5cm across and 2cm deep. Place onto the baking sheet about 1.5cm apart. This should make approx. 16-18 patties

Step 6

Bake for 20-25 minutes until golden

To make the salsa:

Step 1

Finely chop the tomatoes, cucumber and optional avocado into tiny dice and put into a mixing bowl. Finely chop the parsley and add to the bowl, along with a squeeze of lemon and a splash of good quality olive oil


  • Dairy ingredients
  • Nuts

Print this recipe

Recipe notes

Place one pattie into a little gem lettuce leaf, top with Greek yogurt, salsa and a drizzle of tahini if you have it. These make absolutely delicious gluten-free lunchtime treats. They can be eaten hot or cold – great for picnics.

The patties keep in the fridge for up to 3 days and can be frozen – so an easy recipe to make in bulk, ready for a busy day.

Little babies may struggle with the lettuce wrap – so let them eat the patties separately and play with the yogurt dip and salsa. Picking these up helps them build confidence and discover different food textures. You can help them at the end with a spoon if there’s any left

More tasty recipes to try