Vegan Chickpea and Potato Patties with Basil Pesto
At a glance
A vegan chickpea and potato patty served with basil pesto, tomato sauce, and dairy-free cheese, cooked until golden and served hot.
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
Method
- 1
Mash 150g cooked chickpeas.
- 2
Peel and grate 14oz potatoes.
- 3
Squeeze the liquid from grated potatoes.
- 4
Grate 1 onion.
- 5
Add 2tbsp chickpea flour, 1tsp dried herbs, and a pinch of salt to the mashed chickpeas, potatoes, and grated onion, then mix until combined.
- 6
Heat a little olive oil in a non-stick skillet and add the mixture to form patties, cooking until golden on both sides.
- 7
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.
- 8
Flip the patties and spread with 1 tbsp tomato sauce.
- 9
Slice 1 tomato and place over the patties.
- 10
Spread basil pesto over the top and add some dairy-free cheese.
- 11
Cook with the lid on for about 5 minutes until heated through and toppings are melted.
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Original video
Source video from We Cook Vegan. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=jHG4KEcQc5o
Source details
Full credit remains with the original creator.
