Squash and Chickpea Patties

Makes 5 X 4-inch patties

These golden, crispy patties combine protein-packed chickpeas with sweet banana squash and a hint of spice from cumin and lemon pepper. Perfect as a snack, appetizer, or main dish, they’re a flavourful and satisfying vegetarian option. Very tasty when served with our Lemon Tahini Dressing!

The small amount of squash needed for this recipe does not warrant the purchase of a whole squash unless you are able to use the leftovers within 2 – 3 days. Banana or other squash are often cut and wrapped in small pieces. You can always make more (adjust other ingredients in proportion) and have them as leftovers or freeze them for a day that you have less time to cook.

Ingredients

• 1 ½ cups chickpeas, mashed
• (1 can chickpeas = 1 ½ cups)
• 1 cup grated banana squash
• 1 cup grated potato
• 1 egg, beaten
• 2 tbsp chopped green onion
• 2 tbsp parsley
• 1 tsp lemon pepper
• ½ tsp cumin
• ½ tsp salt
• Vegetable oil for frying

Steps

1. Mash chickpeas in food processor using pulse action. Do not puree. Transfer to mixing bowl.
2. Add squash, potato, egg, onion, parsley, lemon pepper, cumin, salt and mix thoroughly.
3. To form patties, line a wide mouth jar lid with clear wrap and pack mixture into the lid until the contents are level with the lid. Empty patty into heated skillet.
4. Fry patty in skillet over medium heat until brown, about 4 minutes. Flip over and repeat.