Even if they don’t contain any meat, the taste of those chickpea patties with mushrooms & spinach could totally fool you. Purists will probably affirm the opposite, but not being a daily meat eater in my case makes it easier, they are totally fine for me. As well as my preserved lemon chicken meatballs, those chickpea patties are easy peasy to prepare and stay fresh for a few days, which make them very handy to bring to a picnic or to the office.
I’m still going through the long list of articles that were waiting to be published for months now. On my side, I recently backed off a bit, from social media on which I’m completely drying – creativity wise – and from the kitchen in which I don’t have so much motivation/time at the moment. I’m still looking for a flat, in parallel of my full-time job and my projects, which is not the ideal to focus on new recipes. Summer days have their part of responsibility too as I’m spending much of my time travelling or wandering around until I manage to catch the next waves of inspiration and motivation.
For the vegans who’d like to make those chickpea patties with mushrooms & spinach, you only have to remove the feta cheese from the ingredient list. Even though a pattie recipe without cheese is not totally a pattie recipe, the withdrawal of smoked feta from the recipe should not be so obvious, mostly thanks to all the flavours brought by other ingredients.
- 300g cooked chickpeas
- 250g brown mushrooms
- 50g baby spinach
- 50g smoked feta cheese (or classic feta cheese)
- 1 red onion
- 2 garlic cloves
- 100g walnuts
- 50g sunflower seeds
- 2tbsp capers
- 2tbsp tomato puree
- 1 small handful of fresh basil
- 1/2tsp smoked paprika
- 2tbsp + 2tbsp olive oil
- 1tsp salt
- 1. Add walnuts and sunflower seeds into the bowl of your food processor. Mix briefly to get a gross shredded texture.
- 2. Heat a frying pan with 2 tablespoons olive oil. Add minced red onion and garlic, sauté for a few minutes, then add baby spinach and sauté for 2 more minutes. Transfer to the robot bowl.
- 3. Add brown mushrooms finely cut in cubes into the hot pan, then fry for about 5 minutes. Transfer into the robot bowl as well.
- 4. Add smoked feta cheese, rinced capers, tomato puree, fresh basil, paprika and salt. Blend the whole for about one minute, until you get a homogeneous but not totally smooth texture.
- 5. Heat the rest of olive oil in the pan. Take the equivalent of 2 tablespoons of paste and shape the patties. Then cook them for about 5 minutes on each side, carefully flipping them using a spatula. Eat warm, or let cool down on a rack for later.