GiNiT Chilli Veggie Patties

– for Vegans, replace eggs with suitable egg replacer / binding agent.

Makes +-8 x 100g patties


1 tin chickpeas – drained

1 Tbsp Olive oil

1 cup cooked brown lentils

1 medium carrot, finely grated

1 medium baby marrow, finely grated

1 medium onion, finely diced

1 clove of garlic, crushed

1 Tbsp finely chopped fresh coriander

1 ½ Tbsp GiNiT Chilli

1 medium egg

½ cup rice flour / wheat flour

Oil for shallow frying

Mash the chickpeas with olive oil. Add all other vegetables, herbs, spices and egg, combine well. Mix in rice flour to create a formable mixture. Divide mixture into either 6 or 8. Form into patties, place on tray lined with wax paper or parchment paper, cover with clingwrap. Place in fridge, chill for 30 minutes.

Please Note: If you do not need all the patties at the same time, wrap extra patties in parchment paper and place in a ziplock bag in the freezer for up to 1 month. Defrost for a few hours in the fridge then continue to part 2.

Part 2:

While the patties are cooling, prepare these ingredients in 3 separate bowls for crumbing the patties:

2 Tbsp all purpose flour (we use gluten free) & ½ Tbsp GiNiT Chilli

1 large egg, beaten

Crumbs – any unseasoned crumbs will work

Coat the cooled patties in seasoned flour, then egg, then crumbs.

Shallow fry over medium heat for 4 minutes per side, or until golden brown.

Serving Suggestion:

Create your burger to your liking – crisp fresh lettuce, micro-greens and rocket, sun ripened tomato, sweet and sour dill pickles, the crunchy veggie patty, and a rich mushroom sauce, with a side of golden fries.