“Do you know what would have made this meal perfect?” Bacon! This is what Al said to me after finishing his Sunday night dinner. Al really loves crispy bacon and if I’m honest I’d have to agree, crispy bacon would have been an added bonus but sometimes veggies are just the thing for a quick Sunday night dinner.
This recipe is adapted from an old Delicious mag that I was flicking through for inspiration.
Slice up six or seven carrots, skin on and cook them until tender. Add a can of chickpeas and a can of corn to the drained carrots and mash this all together before adding paprika and cumin. Add an egg to bind it and season well. At this point add as many herbs as you like. I used mint but I think parsley would work well.
Shape into patties and fry in hot oil until nicely browned. I served them with bok choy tossed in soy sauce and red chilli along with a yoghurt dressing. For a quick tasty and healthy meal these really hit the spot.