Printable Recipe
Vegan Chickpea and Potato Patties with Basil Pesto
Golden chickpea and potato patties topped with tomato, dairy-free cheese and a fresh basil and sunflower seed pesto.
Prep time
10 min
Cook time
10 min
Total time
20 min
Yield
4
Ingredients
15
Steps
11
Filed under: chickpeas, potato, tomato, sunflower seeds, lemon, pan fried.
Source channel: We Cook Vegan
Key ingredients
cooked chickpeas, potatoes, onion, chickpea flour, dried herbs.
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
- 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.