Makes 8-9 patties
I love these vegetarian patties. Delicious tucked inside hot toasted mini pitta breads and topped with Spinach Raita or serve on large, grilled mushrooms topped with Spinach Raita.

You will need

olive or canola oil
1 medium onion, finely chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 t (5 ml) ground cumin
400 g tin chickpeas, well drained
2 extra large eggs
2 cups (80 g) fresh white breadcrumbs
2 T (30 ml) Ina Paarman’s Coriander Pesto
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning

200 g young spinach leaves
1 T (15 ml) olive or canola oil
3 cloves garlic, chopped
1 t (5 ml) ground cumin
½ t (2,5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
1 cup (250 ml) plain double cream yoghurt
2-3 T (30-45 ml) fresh mint, chopped

Ina’s Tip

¼ cup (60 ml) of mixture is just right for one patty.


Sauté the onion pre-seasoned with Green Onion Seasoning in a little oil until softened. Add cumin and stir-fry for a few seconds until aromatic.

Blitz the drained chickpeas and 1T of oil in a blender or processor until smooth. Add eggs.

Mix for another few seconds to blend.

Add the onion, breadcrumbs, Coriander Pesto and Garlic Pepper Seasoning. Pulse five times to just mix.

Using your hands, form into 8-9 equal-sized patties. Put the patties in the fridge on a lined baking tray to firm up for 1 hour or freeze for 15-20 minutes.

Heat about 2T of oil in a large, non-stick frying pan. Cook the patties 4 at a time until golden all over, about 4-5 minutes. Serve as suggested in introduction.

Spinach Raita

Place spinach leaves in a colander and pour a kettle of boiling water over them. Squeeze them dry between two dinner plates. Chop the leaves finely with a chef’s knife or mezzeluna.

In a small frying pan sauté garlic and cumin for a few seconds in oil until aromatic. Add chopped spinach and Seasoned Sea Salt and stir to blend. When cool, add yoghurt and chopped mint.