Curried Chickpea and Vegetable Balls/Patties

Another BIG thank you to our guest blogger "Mother" of Maude and Betty, these were a welcome treat for our Indian feast!


A little something extra for a curry night or maybe for that vegetarian finger food or even served up as a light lunch with a sweet chilli sauce and salad. Very versatile. They can be made as hot or mild as you like and as patties or balls, as small or as big as you prefer. This recipe has been adjusted from "Best Recipes" to suit my clan. Master M, being a bit of of a foodie has given the thumbs up to patties about the size of a flattened golf ball. I find they cook better this way as well. The good thing is there is no frying. Just pop them in the oven on baking paper like a biscuit.

Ingredients


2 tablespoons vegetable oil
800 g potato (I use about 400 g of each orange sweet potatoes and 400 g of normal potatoes..........?your choice))
1 tbs grated ginger
2 garlic cloves crushed
1 onion finely chopped
1-2 tbs curry powder (I opt for 1)
1 cup each of frozen or fresh corn, peas, diced carrot and red capsicum (I use frozen peas but steam 2 cobs of corn and 2 carrots until just crispy. The capsicum is just seeded and diced)
1 x 400 can chickpeas, rinsed thoroughly and drained. (I mash or maybe I should describe it more as smash - not to a mashed pulp - as I prefer this texture). 
2 tsp margarine or butter
2 tsp garam masala (optional)
1/2 cup chopped coriander or parsley
salt and pepper to taste

Method


Preheat oven to 180 C
Whilst potatoes are cooking, heat oil in large pan and add garlic, onion and ginger and cook for a couple of minutes.

Add curry powder and cook for further minute or until fragrant.
Add corn, peas, carrot and capsicum and cook for 5 minutes stirring constantly. 
Remove from stove and allow to cool.

Add mashed potato and garam masala, butter, coriander or parsley and salt and pepper.
Mix thoroughly and add chick pea mixture. Shape (with wet hands if preferred) mixture into balls and place on baking paper on baking trays. Flatten if patties preferred.

Cook for 30-40 minutes or until browned and cooked through.
I find that I like to turn them after 40 minutes and cook for a further 10 -15 minutes to get that golden brown tinge.