Summary: Are these burger patties or eggless fritters? Either way, they are delicious! You should all know how much I love to fry things and you may be wondering if I’ve lost my mind with the oven baking but there is method to my madness. This recipe was one of those ones I cooked in bulk with Mummy Ask and shared across three households (we made a triple batch) and the idea of forming all those patties on a floured bench seemed pretty tedious. Not to mention standing over them as they fried in batches. Baking seemed infinitely easier and allowed everyone to reheat in the frying pan – Perfect! Of course you can eat these straight from oven but if you want to double this and store it for later, you can crisp them up a little oil in a pan. I like that there is a little devil and angel mix here. I served mine up with some fried haloumi, flat bread, some homemade tabouli and dips.
Ingredients
- 1 (400g) tin of chickpeas, drained and rinsed
- 1 (400g) tin of corn, drained
- ½ a bunch of fresh coriander
- ½ tsp paprika
- ½ tsp ground coriander
- 1 tsp ground cumin
- 1 lemon, zested
- 1/4 cup plain flour (GF if desired)
- 1/8 tsp salt
- 1/8 tsp pepper
- Spray oil (optional)
Instructions
Pre heat the oven to 180C and line a baking tray with baking paper.
Add the chickpeas and corn into a food processor. Along with the spices, lemon zest, flour, salt, pepper, the coriander leaves and most of the stalk. Then pulse until combined but not too smooth, you want to retain a bit of texture and chunkiness.
Each batch should make about 6 patties and you can just divide the mix into 6 and form them into patties. As we made several batches, we used a 1/3 measuring cup sprayed with oil, to measure out each patty. It makes the cooking even and the shaping even. Whichever way you choose, form into patties and lay on the prepared baking dish.
Bake for 30 mins and either eat straight away or cool on a rack for later.
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