Cape Herb & Spice Garam Masala Chickpea Patties & Herbed Yoghurt Drizzle

For the herbed yoghurt drizzle

• 1 cup medium fat plain yoghurt
• large handful coriander leaves
• medium handful mint leaves
• pinch of salt

For the chickpea patties

• 1 cup finely chopped white onion
• 1 cup finely chopped carrot
• 2 Tbsp vegetable oil
• 1 cup frozen peas, defrosted by pouring over boiling water
• 1 fat clove garlic, finely minced
• 3 Tbsp Cape Herb & Spice Garam Masala
• 1 deseeded red or green chilli, finely chopped (leave the seeds in if you love it hot)
• 2 tins chickpeas, drained
• 4 Tbsp finely chopped coriander leaves
• ½ tsp salt
• 2 eggs
• 2 Tbsp plain flour (or gluten-free flour substitute of choice)
• vegetable oil for frying
• cup of dry breadcrumbs

• Make the herbed yoghurt drizzle by blitzing together the yoghurt and herbs with a stick blender. Cover and chill.
• Fry the onion and carrots in oil until soft. Add the garlic, garam masala and peas and fry for a further minute. Remove from heat and set aside. Blitz the drained chickpeas in your food processor until smooth.
• Transfer chickpeas to a large bowl; add cooked onion and carrot mixture, salt, chilli and coriander.
• Combine and taste. Adjust salt if need be, and add extra
• Once it’s to your liking, add the eggs and flour and mix to combine. Heat a non-stick pan on low heat with a generous glug of vegetable oil. Shape patties and dip in breadcrumbs. chilli and garam masala if preferred.
• Fry off gently over low heat until golden. If your heat it too high, the patties will burn on the outside before they are cooked through on the inside.
• Serve with the yoghurt drizzle and cucumber ribbons. The coolness of these elements is the perfect foil for the spice. Not a fan of yoghurt? Store-bought sweet chilli sauce also works incredibly well with these patties.