Chickpea Patties with Greens & Lemon Myrtle Sweet Chilli Sauce

Serves 2 | Prep time: 30 mins | Cooking time: 40 mins

INGREDIENTS

Chickpea Patties

• 1 Tbsp oil
• ¼ medium onion, diced
• 1 Tbsp sunflower seeds
• 1 Tbsp flaxseed
• 1 tsp cumin
• 1 tsp ground pepper
• 1 heaped tsp curry powder (butter chicken curry powder)
• ½ cup edamame
• ½ cup green peas
• ½ cup finely chopped mixed herbs of choice (I used parsley, mint) + spring onion
• 3 cups chickpeas (boiled or from a can, keep aquafaba)
• 1 Tbsp nutritional yeast powder
• 1 tsp salt (I used fico salt)
• ½ cup or more aquafaba (chickpea water)
• Breadcrumbs mix (combine breadcrumbs with some nutritional yeast, powdered veg stock, salt & pepper to taste, and some oil)

Lemon Myrtle Sweet Chilli Sauce

• 4-5 cloves garlic, minced
• 1-2 long chilli peppers, finely chopped
• ¼ tsp Thai chilli paste (can adjust for hotness)
• Thumb-size ginger finely grated
• 1 sprig of fresh lemon myrtle (can purchase from Bushfoods)
• 150ml water
• 100g white sugar
• 15ml white vinegar
• 15ml vegan fysh sauce
• 1 tsp salt
• 5g (2 tsp) potato or cornstarch, mix with some water to be pourable

To serve

• Dollop of vegan mayonnaise

METHOD

1. Prep – Measure chickpeas, edamame, peas, dice onion, chop herbs and spring onion. Blend the flaxseed, cumin, curry powder, ground pepper, and sunflower seeds into a powder.
2. Cook – Heat oil in a pan over medium heat. Sauté onion for 5-10 minutes, then add the powdered mix, stir and cook for another minute. Add the edamame, mixed herbs with spring onion, chickpeas and stir to combine. Cook for another 5 minutes then add a couple of tablespoons of aquafaba to keep the mixture moist. Stir and cook for another minute. Add tablespoon of nooch, and heaped teaspoon of salt.
3. Blend – Pour everything from the pan into a blender. Add 1 cup of aquafaba and blend, leaving chunky bits.
4. Patties – Make balls out of the mixture and coat in the breadcrumbs mix. Cook in a preheated oven a 200C, for about 10-15 minutes, until the outside hardens up.
5. Lemon Myrtle Sweet Chilli Sauce – Chop all fresh ingredients. Add a little bit of water to the potato starch and mix well. Combine the water, sugar, vinegar, fysh sauce in a pot and simmer for 5 minutes. Add all other ingredients (except potato starch) and mix. Then add the potato starch liquid, keep stirring until it thickens. The chilli sauce can be stored in a sterilised jar and will last up to 3 weeks refrigerated.
6. Serve – Add a dollop of vegan mayo in a small bowl. Mix in sweet chilli sauce to your taste. Enjoy the chickpea patties with the mayo, lemon myrtle sauce combo and some fresh greens of choice.