Peanut butter and Chickpea Patties

 INGREDIENTS:

1. Chickpeas, 200 grams cooked
2. Potatoes, 200 grams boiled
3. Peanut Butter 2 tbsp
4. Onion 1 chopped finely
5. Garlic 4-5 minced
6. Ginger 1 inch grated
7. Black Pepper Powder 1/4 tsp
8. Cumin Powder 1 tsp
9. Paprika powder 1/2 tsp
10. All-Purpose Flour 4-5 tbsp 
11. Salt to taste
12. Sugar a pinch 
13. Oil 
14. Coriander Leaves chopped 2 tbsp

METHOD:

Serving Size: 5-6

Heat 1 tsp oil in a frying pan and saute the chickpeas. Mash them using a fork, keeping them slightly chunky. Remove and set aside.

Add the garlic, grated ginger, and onion to the same pan and cook until golden. 

Transfer the chickpeas to a large bowl, add the mashed potatoes, peanut butter, onion, garlic, cumin powder, paprika powder, salt, sugar, pepper, and coriander leaves.

Add all-purpose flour or breadcrumbs gradually until the mixture holds together.

Shape into small patties and chill in the fridge for 15-20 minutes to firm up.

Deep fry in hot oil for 3-4 minutes or until golden brown on both sides. You can also shallow fry them, bake at 200 degrees C for 20-25 minutes, or cook in an air fryer at 190 degrees C for 12-15 minutes.

Serve peanut butter and chickpea patties with yogurt-mint dip, spicy tahini sauce, and crunchy salad.