Leftover Chickpea & Squash Patties

 
  • Leftover chickpea & squash patties recipe
  • ingredients Leftover chickpea & squash patties
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Makes approx. 15-20 patties
  • Can be frozen
  • How to make

200g roasted butternut squash (cooked weight) 
2 tbsp cooked leeks (steamed, boiled, roasted or sautéed)
2 tbsp mashed potato (or leftover boiled potatoes)
2 garlic cloves
2 tbsp fresh coriander
1 tin of chickpeas
1 tsp garam masala
½  tsp ground cumin
½  tsp ground coriander
A little vegetable for frying (optional)

Step 1

Dice the squash, finely chop the leeks, mash the potato if not already, peel and crush the garlic and chop the fresh coriander

Step 2

In a large bowl mash the chickpeas a little with a potato masher or fork, then add all the other ingredients except the oil.  Mash everything together until evenly mixed, but still with some texture

Step 3

Form the mixture into patties/burgers, approx. 6cm x 1cm deep

Step 4

To cook you can either pan fry in a little vegetable oil over a medium heat for approx. 5minutes on each side, or you can bake in the oven at 200°C / 180°C fan / gas mark 6 for approx. 20 minutes, turning over half way through. Whichever method you use, ensure the pattie is piping hot all the way through, then allow to cool before serving

Step 5

You can use different leftover vegetables if you like, depending on what you have.  Carrots work well instead of the squash and some broccoli or sprouts could replace the leeks.  You can also cook up some  vegetables specifically for this recipe if you don't have enough leftovers

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Recipe notes 

For a light bite serve with a mint yogurt dip or as a main meal with salad or green vegetables.

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