In a world chock-full of celebrity chefs and a seemingly endless array of recipe videos provided by social media (yes, we know we contribute to these!), culinary inspiration can strike at any moment. However, as our first Finalist in Mrs Rogers Recipe Competition, Michelle Gaskell told us, she was inspired at an early age. Her favourite food memory is coming home from school and drifting into the kitchen guided by the delicious decadent smells of her mum’s baking.
She distinctly remembers sneaking extra biscuits and rearranging them so it didn’t look like any were missing. We are pretty sure that 8/10 husbands are guilty of the same “crime”.
Michelle created her recipe to be quick and easy to make, plus flexible enough to be able to change the vegetables and herbs and spices used to suit any season or situation. This is the first recipe that Michelle has ever written down, and we are really hoping it isn’t her last.
Squeeze the grated courgette to remove most of the liquid.
Blitz chickpeas in a food processor or mash with a potato masher until almost all of the chickpeas are broken down.
Mix all ingredients together in a bowl until well combined.
Heat oil in a large pan over medium heat. Form patties in your hands using 2-3 tbsp of the mixture. (you can make them smaller or larger)
Cook on both sides until they are golden brown and crispy on the surface. About 3 mins each side. Drain on paper towels.
Serve with a green salad and sweet chilli sauce.
Ingredients
Directions
Squeeze the grated courgette to remove most of the liquid.
Blitz chickpeas in a food processor or mash with a potato masher until almost all of the chickpeas are broken down.
Mix all ingredients together in a bowl until well combined.
Heat oil in a large pan over medium heat. Form patties in your hands using 2-3 tbsp of the mixture. (you can make them smaller or larger)
Cook on both sides until they are golden brown and crispy on the surface. About 3 mins each side. Drain on paper towels.
Serve with a green salad and sweet chilli sauce.
