Recipe for: Chickpea Patties with Rhubarb Chutney and Sprout Salad - photo 1
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Recipe for: Chickpea Patties with Rhubarb Chutney and Sprout Salad

Pikantne New Year's Eve Vegetarian Dishes Snacks 90 min Medium 19 wyświetleń ~39.57 PLN * - (0)
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Description

A light and spring-inspired snack influenced by plant-based cuisine: golden chickpea patties served with a slightly sweet and sour rhubarb chutney and a fresh salad of sprouts and sorrel. The dish combines the creamy texture of chickpeas, the nutty hint of oats, and the freshness of sorrel, while the chutney adds a distinctive spring acidity. Perfect as a fit appetizer for New Year's Eve, for a gathering with friends, or as a light lunch. Serve hot patties with a spoonful of chutney and a portion of salad; the visual contrast of colors (pink rhubarb, green sprouts, golden patties) is eye-catching and encourages tasting.

Ingredients Used

Ingredients (21)

Servings:
4
  • Chickpeas 400 g
  • Oat flakes 60 g
  • Chicken egg 1 szt. (~60 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Cumin 2 g
  • Rapeseed oil 30 g
  • Rhubarb 300 g
  • Sugar 50 g
  • Apple cider vinegar 30 ml
  • Honey 20 ml
  • Sprouts 100 g
  • Sorrel 40 g
  • Cucumber 0.5 szt. (~150 g)
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Natural yogurt 100 g
  • Flaxseed 15 g
  • Asparagus 150 g
💰 Szacowany koszt dania: ~39.57 PLN (9.89 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start: drain the chickpeas in a sieve and dry them with a paper towel. Finely chop the onion, crush or chop the garlic. Chop the parsley. If you are using flaxseed instead of an egg, mix the flaxseed with 45 ml of water and let it sit for 10 minutes to thicken.

Ingredients: Chickpeas, Onion, Garlic, Parsley, Flaxseed
Use a cutting board and a sharp knife for the onion. Draining the chickpeas prevents excess moisture in the dough. If you're using a can, keep a spoonful of the liquid to adjust the consistency, but don't add it right away.

Cutlets

2

Sauté the onion in 1 tablespoon (15 g) of rapeseed oil over medium heat for 4-5 minutes until it becomes translucent and slightly golden. Add the garlic for the last 30 seconds and remove from heat. Let it cool for 5 minutes.

Ingredients: Onion, Garlic, Rapeseed oil
Use a pan with a diameter of 24-28 cm. Fry over medium heat, stirring every 30 seconds to prevent the onion from burning. The onion should be soft and translucent, not browned.
3

Place the drained chickpeas in a food processor and pulse in short bursts (2-3 times for 1-2 seconds) until the grains are broken down, but not completely into a paste — a light texture should remain. Transfer to a large bowl.

Ingredients: Chickpeas
If you don't have a food processor, use a potato masher and lightly mash the chickpeas in a bowl — leave some pieces for texture. Don't blend for too long, as the mixture will become runny.
4

To the crushed chickpeas, add the cooled onion with garlic, ground oats, egg (or prepared flaxseed), chopped parsley, cumin, salt, and pepper. Mix with a wooden spoon or spatula until the ingredients are combined. The mixture should be firm and slightly sticky — if it is too runny, add 1-2 tablespoons of ground oats; if too dry, add a tablespoon of chickpea canning liquid or a little water.

Ingredients: Oat flakes, Flaxseed, Onion, Garlic, Parsley, cumin, Salt, Black pepper, Chickpeas
Use a wooden spoon or a mixer with a hook for mixing. The mixture is ready when it can be shaped into balls without crumbling — slightly sticky, but not watery.
5

Shape the patties: wet your hands with water, take a portion of the mixture the size of a tablespoon and form a ball, then gently flatten it to about 1.5 cm thick. Place the patties on a plate lined with paper towels. You should get 10–12 patties.

Ingredients: Parsley, Oat flakes, Flaxseed, Chickpeas
Moistening your hands prevents sticking. Do not press too hard — over-beating will make the patties tough. If the mixture is sticky, lightly sprinkle with flour or ground flakes.
6

Chill the formed patties in the refrigerator for 20 minutes — this will help them bind and maintain their shape while frying.

Ingredients: Chickpeas, Oat flakes
Use a cool shelf in the refrigerator. Do not skip this step if the mixture was very wet — the patties will hold their shape better.
7

In a pan, heat the remaining 1 tablespoon of rapeseed oil over medium heat. Fry the patties in batches for 3-4 minutes on each side, until golden and crispy. After frying, drain on paper towels.

Ingredients: Rapeseed oil, Chickpeas
The best pan is 24-28 cm in diameter. Don't overdo the temperature — too high a temperature will burn the outside while the center remains cold. Fry in batches so the pan is not overcrowded.

Rhubarb chutney

8

In a small pot, place the chopped rhubarb (about 1-2 cm pieces), a tablespoon of oil (15 g), 1 finely chopped onion (if you want a stronger flavor, use red), sugar, honey, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat and cook for 10-15 minutes, stirring occasionally, until the rhubarb softens and the sauce thickens to a jam-like consistency.

Ingredients: Rhubarb, Onion, Sugar, Apple cider vinegar, Honey, Rapeseed oil
Use a small saucepan or a wide pot. The chutney is ready when the spoon leaves a mark on the bottom while stirring — the sauce should be thick, not watery. You can lightly crush the pieces of rhubarb with a wooden spoon for a more uniform consistency.

Salad

9

Prepare the salad: wash and dry the sprouts and sorrel. Cut the cucumber into thin half-moons. If you are using asparagus (optional), trim the tough ends and blanch the spears for 2 minutes in boiling water, then quickly transfer to cold water.

Ingredients: sprouts, sorrel, Cucumber, asparagus
Use a salad spinner or paper towels to thoroughly dry the leaves — a dry salad absorbs dressing better. Blanching asparagus preserves their bright color and crunch.
10

Prepare the dressing: in a small bowl, mix the mustard, 15 g of rapeseed oil (1 tablespoon), the juice from peeling the cucumber (or 10 ml of water), salt, and pepper. Drizzle over the salad just before serving and gently toss.

Ingredients: Mustard, Rapeseed oil, Salt, Black pepper, Cucumber
Use a small bowl and a fork to emulsify the dressing. Do not prepare the dressing too early — add it just before serving so the lettuce doesn't wilt.

Assembly and serving

11

On a plate, arrange a portion of the sprout and sorrel salad, next to it place 2-3 warm chickpea patties. Top each patty with 1-2 teaspoons of rhubarb chutney. If using, add natural yogurt in a small bowl as a dip. Sprinkle everything with fresh parsley for decoration.

Ingredients: sprouts, sorrel, Chickpeas, Rhubarb, Natural yogurt, Parsley
Serve the patties hot, the chutney can be warm or at room temperature. Use nice, flat plates to showcase the color contrast: pink chutney, green salad, golden patties.

Final tips

12

If you prepare in advance: the patties can be stored in the fridge for up to 24 hours after frying and reheated in the oven for 8-10 minutes at 180°C to regain their crispiness. Store the chutney in a closed jar in the fridge for up to 5 days.

Ingredients: Chickpeas, Rhubarb
For reheating, use the oven or a toaster — the microwave will make the patties lose their crispiness. The chutney can also be frozen in portions for up to 3 months.

Fun Fact

💡

Chickpeas have been cultivated for thousands of years in the Middle East and gained popularity in Europe as a high-protein plant. Rhubarb was once regarded in Europe as a medicinal plant, and only later was it eaten as a fruit.

Best for

Sylwester Spotkanie ze znajomymi Wiosenny piknik

Tips

🍽️ Serving

Serve the patties immediately after frying with a spoonful of warm chutney and a fresh salad. At a party, arrange the patties on a large platter with dips — yogurt and the remaining chutney. For vegan guests, prepare a version with flaxseed instead of egg.

🥡 Storage

Cutlets: store in the refrigerator for up to 24 hours in an airtight container; reheat in the oven at 180°C for 8-10 minutes. Chutney: in a jar in the refrigerator for up to 5 days; can be frozen in portions for up to 3 months. Prepare the salad just before serving to prevent it from wilting.

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