Spicy Chickpea Patty Sandwich
This is healthy and delicious sandwich. A flavorful patty made with a tasty combination of chickpeas, potatoes, and spices. Placed over Kaiser roll and paired with tangy yogurt spread.
- 4 Kaiser Rolls or rolls of your choice
- 2 tbsp of oil or butter
Patties
- 1 15 oz can of chickpeas or 1-1/2 cup boiled chickpeas, chola, kabulichana, garbanzo beans
- 1/2 cup potatoes boiled and mashed
- 1/4 cup plain bread crumbs
- 1 tbsp salt
- 1/2 tbsp cumin seeds, jeera
- 1/4 tbsp black pepper
- 2 tbsp chopped cilantro, hara dhania
- 1 green finely chopped, adjust to taste
- 1 tbsp finely shredded ginger
- 4 tbsp of oil
Yogurt Spread
- 1/2 cup Greek yogurt
- 1/2 cup spinach finely chopped
- 1 tbsp ginger finely shredded
- 1/8 tbsp black pepper
- 1 green chili finely chopped, adjust to taste
- 1/4 tbsp salt
Also need
- Some lettuce leaf of your choice
- 8-10 thinly sliced tomatoes
For the spread mix all the ingredients together yogurt, spinach, ginger, black pepper, green chili and salt. Set aside.
Drain and wash the canned chickpeas, drain all the water out, in a large bowl mash the chickpeas until almost smooth. Except the oil, add all the patty ingredients to the chickpeas ( mashed potatoes, bread crumb, salt, cumin seeds, black pepper, cilantro green chili, ginger and salt).
Mix it well and bring it together, like dough, divide the mix into 4 equal parts making them into about 1/2 inch thick patties. Patty size should be about the size of the sandwich rolls.
Grease the flat frying pan generously, and heat the pan on medium high heat. After the pan is moderately hot, place the patty in the pan and oil the top of the patties generously.
Shallow fry the patties from both sides until golden brown, this should take about 4-5 minutes.
Slice the rolls through the center and lightly oil them on both sides. Toast the buns from both sides over the skillet on medium high heat.
Spread yogurt mix on both sides of the bun, top it with chickpea Pattie, tomato slices and lettuce. Cover with the top bun.
Enjoy these spicy chickpea patty sandwiches!
Comments
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Sneha
November 14, 2015 at 6:02 pmMy husband likes cheese a lot. Can I add cheese slice to this sandwich? I’m not sure how it would turn out.
Manjula Jain
November 16, 2015 at 8:34 amSneha, My husband also love cheese and I use the cheese slice for him and he really enjoy
Lallugokulraj
August 4, 2015 at 6:51 pmAunty..
Can we substitute potatoes with any other veggie.. Preferably low carb veggie.. As binding agent..
amita
April 18, 2015 at 3:49 amHello Mam, wht is Greek yogurt
Mercedes
July 15, 2014 at 6:38 amHi Manjula!
These are absolutely delicious. I plan to send this recipe to my sisters!
Before I do that, do you have any tips on getting them to stick together better in the pan? My batch is falling apart a bit on the stove – not alot, but they are not holing together as much as I would like.
Thanks!
Manjula Jain
July 17, 2014 at 10:30 pmMercedes, may be use more potatoes
Anita
July 3, 2014 at 3:01 pmAunty I just loved your video presentation…. Awesome and so are you… First time I saw your video. Detailed presentation. Thank you.
Lisa
July 3, 2014 at 1:33 pmWould you suggest that it is possible to bake these…as a more healthy option? Perhaps at 400, at 10 minutes per side? And do you think they would freeze well?
Manjula Jain
July 4, 2014 at 12:35 amLisa yes you can bake them but still need to brush oil both sides, grilled on skillet do taste batter.
April
May 5, 2014 at 10:25 amThis is now my favorite sandwich. I am of caucasian decent and just use jalepeños and flavor is still great. I have never had a green chile and would not know where to get one, or how to pick it out. Thank you Manjula for a great recipe.
Vegan, Gluten-Free Chickpea, Potato, and Quinoa Patties with Vegan Tzatziki | foodNowYes
April 6, 2014 at 12:35 am[…] from Manjula’s Kitchen and The Gluten Free […]
mummy jis kitchen
January 26, 2014 at 8:17 pmThanks!
Chris
January 26, 2014 at 11:15 amJust enjoyed these delicious patties with homemade gluten free bread. Perfect after a six mile run in rain, snow and high winds.
Thank you for sharing this delicious recipe
With love
Chris
Jains
January 25, 2014 at 7:05 pmHi Aunty,
Please give me a substitute for potatoes! Please let me know soon 🙂 thanks a lot.
Kelly
January 22, 2014 at 6:29 amReally great food is healthy and above all, light. I heartily recommend
Chris
January 20, 2014 at 10:40 amPeople of caucasian decent…USE CAUTION WITH CHILIES!!!!! the meal is delicious but if your not use to heat or think your ok with the heat you usually eat at home (hot sauce,salsa, etc) STOP! and majorly reduce the amount maybe not even use them! Other wise delish!
AJ
March 29, 2014 at 4:40 pmDifferent chile peppers have different levels of heat. If you do not like or cannot tolerate spicy foods, try a green chile with a lower level of heat. I suggest starting with jalapenos and if they are not spicy enough for you, try moving up to Serranos, and then on to Habaneros.
Mike
January 18, 2014 at 5:17 amI just made these using mini bulkies for my kids lunch, left the chilis out for theirs,but in for mine.
I can’t believe I just got the kids to devour chickpeas!
Another delicious hit!
Thanks again Manjula!
Shilpi
January 17, 2014 at 3:25 amThat’s a lovely recipe — healthy and tasty… Plan to mk it for dinner tonite. Aunty, request u u add pinterest link to your post so that we may pin your awesome recipes… It will spread the word ahead too..
I regularly visit your website for recipes when I hv guests for dinner.
Thank you and warm regards