Embracing the plant-based lifestyle in Malaysia

Purple Chickpea Patties

Purple Chickpea Patties

It’s apparent that we all – well, most of us I’m sure – love a good burger. We grow up watching our favourite characters in tv series, movies and cartoons tucking into this impossibly perfect food. I remember one of my siblings having a notebook with an illustration of that cat-mouse duo Tom and Jerry on the cover: Jerry wielding a potato chip with ketchup, Tom holding a burger. Leaning against each other’s backs. Smiling straight at you. Showing that they’re friends… for now. Burgers build bridges.

This purple party is not meant to exactly emulate the texture nor taste of meat, yet it still holds its own as a hefty plant-based option, with weight and nutrients that rival the regular meat patty. The combination of sweet potato and chickpeas can’t be beat, together delivering protein, complex (‘slow-burning’) carbohydrates and manganese, which is great for your bones.
And this wins at being a LOT more outstanding in the colour department. It’s like eating Play-Doh, but better.
Unless you like eating Play-Doh. Which I won’t judge you for.
 
TIP: If you don’t have lots of time to spare, I would suggest using a food processor over mashing the patty mixture by hand. The manual method creates a nice chunky texture but it takes aaages to get there.
The purple colour of the sweet potatoes is from a natural pigment called anthocyanins, a powerful antioxidant which fights free radicals and seems to offer anti-inflammatory benefits too.
These patties can be placed in a burger bun, in between normal bread slices, or eaten ‘naked’ if your appetite is small enough to be happy with that. Add whatever else you like… grilled eggplant, mushrooms, pickles, zucchini spirals, and/or the regular lettuce and tomato… it’s entirely up to you. I’ve also created an interesting topping for your patties, made with onion and apricots!
Also handy for hassle-free emergencies; these patties can be kept uncooked in the freezer for up to 3 weeks. Whenever you’re ready to eat them, remove from the freezer and allow them to thaw out for 15 minutes, then fry ’em up! As for the sauteed topping, it can be stored in an airtight container in the fridge for up to a week.
It’s going to get messy, and it’s going to be worth it.

TIP: Working with home-cooked chickpeas instead of canned chickpeas helps the patties keep their shape. Remember to soak dried chickpeas in water overnight! Cooking them thereafter would take between 1 to 1.5 hours in a conventional pot. All this can be done in advance so that the day of patty-making doesn’t feel so overwhelming!

The cooking time in this recipe excludes the boiling of the chickpeas and includes the boiling of the potatoes.

#EatTheRainbow? Yes please!

Purple Chickpea Patties

August 25, 2017
: 6-8
: 20 min
: 40 min
: 1 hr
: Moderate - Difficult

Gorgeously hued patties with sauteed apricot and onion. BYOB (Bring Your Own Buns)!

By:

Ingredients
  • PATTIES:
  • 2 cups cooked chickpeas
  • 350 g purple sweet potatoes, boiled for 15 minutes or until tender
  • 2 tbsp virgin olive oil
  • 2 tbsp ground flaxseed
  • 2 tbsp soy sauce
  • 1 tbsp garlic powder
  • 1 tbsp cumin powder
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1/2 tsp ginger powder
  • 1/2 tsp liquid smoke
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp black pepper
  • 1 large onion
  • 1 sprig of fresh coriander (should amount to about 2 tablespoons finely chopped)
  • cooking oil
  • SAUTEED TOPPING:
  • 8 dried apricots soaked for 2 hours in water and sliced thinly
  • 2 large onions
  • 2 tsp agave nectar
  • 2 tsp balsamic vinegar
  • 1/2 tsp salt
  • cooking oil
Directions
  • Step 1 In a food processor, mix all the patty ingredients until it becomes a rough mixture. To keep the chunkiness, do not blend for too long.
  • Step 2 Between your palms, mold mixture into patties and fry with cooking oil on medium to high heat for about 3 minutes on each side or until they start to brown.
  • Step 3 Remove patties from wok and put in all topping ingredients. Replenish wok with cooking oil if necessary. Fry for 10 minutes on medium heat  or until the onions start to caramelize.
  • Step 4 Serve immediately in a bread bun, layered with other burger fillings of your choice.

Related Posts

Indian Chickpea Potato Salad

Indian Chickpea Potato Salad

I’ve had a good long thought and have come to the realization that I don’t know anyone who doesn’t love Indian food. I have met some who can’t take spiciness all too well, but the flavours of Indian food itself seem to be a general […]

A Guide to Cooking Beans

A Guide to Cooking Beans

Beans are seriously underrated, and cooking them at home is even further under the radar. Compared to getting them straight out of a can, eating home-cooked beans is much more economical, nutritious and flavourful. Cooking them yourself does need some element of planning, but it’s […]



Leave a Reply

Your email address will not be published. Required fields are marked *