Printable recipe cardWe Cook Vegan
Vegan Chickpea and Potato Patties with Basil Pesto
Original source
We Cook Vegan on YouTubeGolden chickpea and potato patties topped with tomato, dairy-free cheese and a fresh basil and sunflower seed pesto.
Golden chickpea and potato patties topped with tomato, dairy-free cheese and a fresh basil and sunflower seed pesto.
Total time
20 min
Yield
4
Ingredients
15
Steps
11
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Ingredients
- 150g cooked chickpeas
- 14oz potatoes
- 1 onion
- 2tbsp chickpea flour
- 1tsp dried herbs
- salt
- 1 tomato
- 1tbsp tomato sauce
- 40g basil
- 30g sunflower seeds
- 3tbsp nutritional yeast
- 2 garlic cloves
- 60ml water
- 2tbsp lemon juice
- 2tbsp olive oil
Equipment
- Large mixing bowl
- Box grater
- Non-stick frying pan with lid
- Blender or food processor
Method
- Mash 150g cooked chickpeas.
- Peel and grate 14oz potatoes.
- Squeeze the liquid from grated potatoes.
- Grate 1 onion.
- Add 2tbsp chickpea flour, 1tsp dried herbs, and a pinch of salt to the mashed chickpeas, potatoes, and grated onion, then mix until combined.
- Heat a little olive oil in a non-stick skillet and add the mixture to form patties, cooking until golden on both sides.
- In a mixing jar, combine 40g basil, 30g sunflower seeds, 3tbsp nutritional yeast, 2 garlic cloves, salt to taste, 60ml water, 2tbsp lemon juice, and 2tbsp olive oil to make basil pesto.
- Flip the patties and spread with 1 tbsp tomato sauce.
- Slice 1 tomato and place over the patties.
- Spread basil pesto over the top and add some dairy-free cheese.
- Cook with the lid on for about 5 minutes until heated through and toppings are melted.
Helpful tips
- Squeeze as much liquid as possible from the grated potatoes.
- Cook the patties until golden before adding the toppings.
- Cover the pan after adding the pesto and cheese so the topping heats through.
Storage
Store the patties and basil pesto separately in covered containers in the refrigerator.
