These corn patties are packed with spices, herbs with a hint of zest – they are healthy and seriously satisfying in a bun, wrap or enjoyed with a salad as I have here.
They are easy to whip up in a blender or food processor and can be made a day ahead or easily in 60 minutes before serving. The texture is fantastic, the taste is wonderful and they are brilliant with an array of sauces on top.
Ingredients 1 x 400 g tin of chickpeas
200 g corn
Handful of fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
Zest and juice of one lemon (or lime)
3 heaped tablespoons of plain flour , plus extra for dusting
Pepper and pink salt to taste
Oil to pan fry.
Drain and rinse the chickpeas and place them in a blender or food processor with the corn. Pick the coriander leaves, then add to the processor along with all of the stalks. Add in the spices, lemon zest, lemon juice, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain some texture.
On a floured surface, divide the mixture into four equally sized patties, don't be shy with the flour. Pop them on to a floured tray or plate and place in the fridge for 30 minutes so they firm up. This helps them hold together and keep their shape when pan frying.
Heat a splash of oil in a non stick frying pan over a medium heat. Once hot, carefully place the patties in the pan and cook for 10 minutes, or until golden and cooked through, turning at the five minute mark.
Serve in a bun or wrap with salads and sauces or as I have with a fresh side salad with similar flavours.