Tofu and Chickpea Patties

2. March, 2009

These are probably the patties I make most often. Maybe they would be called nut burgers elsewhere but I call them patties. They are very filling yet nutritious with a lovely, mild taste. I often make a huge salad to serve with these as well and more than often I cook either pearl barley or brown rice too. That way the patties will last for a couple of days. They also taste very well cold so are ideal for the lunchbox. Kids love them too. I usually make a truck load at once and freeze to enjoy later when I am in a hurry.

You will need a food processor to make this recipe.

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I love these patties and often make a whole bunch of them to freeze

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Tofu and Chickpea Patties

Serves 2-3 (Makes 10-12 patties)

Ingredients

200 grams (7 oz) potatoes, cooked
50 grams (1½ oz) nuts (cashews, hazelnuts or almonds), toasted and fairly finely ground
250 grams (8½ oz) firm tofu
200 grams (7 oz) tinned chickpeas
1 garlic clove, chopped finely or pressed
1 chive, chopped finely
7 sun dried tomatoes, chopped finely
100 grams (3½ oz) low fat cheese (low fat mozzarella or Gouda), grated
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Pinch of salt (Himalaya or sea salt) and pepper (black)

Preparation

Place the 200 grams potato in a small saucepan and fill with water. Cook for 15 minutes or until the potatoes are tender. Drain and cool.
Now you need to toast the 50 grams nuts. To do this, place the nuts on a baking sheet and toast them in 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 oven for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven!
Pat any excess water off the 250 grams tofu.
Drain the 200 grams chickpeas.
Peel the garlic clove and chop finely or crush through a garlic press.
Chop the chive finely.
Pat any excess oil off the 7 sun dried tomatoes and chop finely.
Grate the 100 grams cheese.
Place the nuts in a food processor and blend for 10 seconds (they should be fairly finely ground).
Add the potatoes, chickpeas, sun dried tomatoes, tofu and nuts, chive, garlic, ½ teaspoon ground turmeric, ½ teaspoon ground cumin and ¼ teaspoon cayenne pepper and blend for 5-7 seconds. The mixture should be fairly coarse (with lumps and bumps) although easily formed with your hands.
Add a pinch of salt and pepper according to taste.
Transfer to a large bowl and add the grated cheese.
Make 10-12 patties with your hands.
Place baking parchment on the baking tray and transfer the patties onto the parchment.
Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 10-12 minutes, turn over and bake for further 10-12 minutes.

Tips

Serve with a yoghurt dressing (you can mix together 200 millilitres (7 fluid oz) yoghurt (or soy yoghurt), 1 clove garlic, ½ tablespoon parsley and a pinch of salt).
You can also serve the patties with brown rice and a salad.
The patties can be frozen and re-heated later. I often make a whole bunch to freeze. They are also delicious cold.