Ingredients
- 6 tsp olive oil
- 6 tsp lemon juice
- 720 g tinned chickpeas, rinsed, drained
- 720 g tinned butter beans, rinsed, drained
- 12 Tbsp plain flour
- 30 g fresh basil leaves, washed
- 30 g fresh coriander leaves, washed
- 480 g cherry tomatoes, washed, halved
- 6 pinch ground black pepper
- 4 2/4 tsp ground cumin
- olive oil
Preparation
Please note: We use a Thermomix to prepare this recipe but you could use a food processor or mash and combine by hand.
Place chickpeas, butter beans, tomatoes, flour, tahini, oil, lemon juice, pepper, cumin, basil and coriander in mixing bowl then blend 30 sec/speed 7, stopping to scrape down sides of mixing bowl with spatula as necessary. Transfer to a bowl and set aside.
- Place chickpeas, butter beans, tomatoes, flour, tahini, oil, lemon juice, pepper, cumin, basil and coriander in mixing bowl then blend 30 sec/speed 7, stopping to scrape down sides of mixing bowl with spatula as necessary. Transfer to a bowl and set aside.
- Taking 1 Tbsp of mixture at a time, shape into patties (see tip), forming approx. 12 patties. Place on a large plate and refrigerate for 20-30 minutes to firm up. Meanwhile, preheat oven to 200°C and line a baking tray with baking paper.
- Heat oil in a frying pan until hot, then fry patties in batches for 2-3 minutes on each side, until lightly golden. Transfer patties to prepared baking tray and bake for 15-20 minutes (200°C) until cooked through.
- Serve warm, ensuring the temperature is suitable for your baby before serving. Ideal served with a baby-friendly Guacamole
