Nourish - Chickpea and Cashew Patties with Ratatouille
These chickpea and cashew patties are a tasty and satisfying option for a lunch or light meal, especially when combined with this colourful and flavourful side of ratatouille.
The inclusion of French beans to the mix is optional but it provides an interesting texture. Peas would also work.
Serve these patties with a fresh tomato sauce and pitta bread or pair them with this oven-baked ratatouille.
Ingredients for 4 Patties
- 100g cooked chickpeas
- 50g raw cashew nuts
- 1 tbs. ground linseeds
- 3 tbs. chopped flat-leaf parsley
- ½ tsp. chilli powder
- 40g green beans
- 1 free-range egg
Ingredients for Ratatouille
- 1 small red onion
- 1 courgette
- 2-3 large beef tomatoes
- Sprinkle of fresh or dried oregano
- A few cloves of garlic
- A generous splash of extra virgin olive oil
- Salt and pepper to taste
Method for Patties
- Dry roast the cashew nuts for a few minutes in the oven or on the hob, being careful not to let them burn.
- Add all the ingredients except for the egg and beans into a processor and pulse for a few minutes until it looks like fine bread crumbs.
- Cut the beans into small pea-size pieces and steam or Blanche them for 2 or 3 minutes; drain and pat dry.
- Add the lightly beaten egg and the beans to the chickpea mix and using a fork stir well until everything is combined. If necessary add just little water if the mix is too dry.
- Using your hands, form into four patties and place them on an oiled baking tray.
- Bake in a moderate oven, 180c (gas4) for about 30 minutes, turning over halfway through.
Method for Ratatouille
- Cut up the onion, courgette and tomatoes.
- Place in an ovenproof dish and scatter with some fresh or dried oregano, garlic and a generous splash of good quality olive oil.
- Season with salt and ground black pepper before covering with tinfoil.
- Bake in the oven at 180 C for about 40 minutes, removing the foil about 15 minutes before the end.
- Serve in small bowls to catch all the sweet fragrant juices.
These chickpea and cashew patties work really well alongside a multitude of side dishes and salads. We have plenty in our recipe archive to choose from, but here’s a couple of suggestions:
- Millet Salad with Roasted Peppers, Red Onions, Garlic and Seared Courgette
- Chickpea and Feta Salad
- Mixed Bean Summer Salad
You can also pop these chickpea and cashew patties into some lovely bread buns with a dollop of ketchup and a side of polenta chips for a summery bbq feel.
If you’re looking for more burger/pattie recipes, here are a few from our recipe section:
- Millet and Butterbean Burgers (gluten-free)
- Mixed Bean Burgers
- Gluten-free Courgette Chickpea Fritters
Chickpeas are a small legume with a round, irregular-shape and creamy colouring.
They are a good source of fibre, protein and iron alongside a whole host of other vitamins and minerals.
They have a mild, nutty flavour that pairs well with many other ingredients making it very versatile.
Cashew nuts have a rich, buttery taste and are very versatile in cooking and baking and provide plentiful amounts of nutrients like phosphorus and magnesium, iron, zinc, copper and manganese.