Typical nutritional content (per portion)
For the patties:
2 tablespoons olive oil, plus a little extra for brushing
1 onion, finely chopped
1 medium courgette, grated
100g (4oz) carrots, grated
1 teaspoon garlic paste or 1 garlic clove, crushed
400g (14oz) tin chickpeas, drained and rinsed
75g (3oz) breadcrumbs (ideally brown)
1 medium egg yolk
2 tablespoons crunchy peanut butter (ideally one with no palm oil)
1 teaspoon mild curry paste or powder
To serve:
4 wholemeal pitta breads
25g (1oz) mixed salad leaves
3 ripe tomatoes, sliced
10cm (4in) piece cucumber, thinly sliced
1 small red onion, thinly sliced
4 – 6 tablespoons low fat natural yoghurt
2 tablespoons hot chilli sauce (optional)
Freshly ground black pepper
Heat half of the olive oil in a large frying pan set over a medium heat and cook the onion for 5 minutes, until softened and lightly browned. Increase the heat to high, then add the courgette, carrots and garlic and cook for another 5 minutes, until softened. Leave to cool.
Blend the chickpeas in a food processor or blender until smooth (or you could finely chop them by hand if you prefer). Put into a bowl and mix in the cooked vegetables. Add the breadcrumbs, egg yolk, peanut butter and curry paste or powder. Season with pepper and divide the mixture into 12 portions (3 per serving), then shape into even-sized patties.
Heat a large non-stick frying pan. Add the rest of the oil and cook half of the patties for about 5 minutes on each side, until heated through and lightly golden.
Toast the pitta breads under the grill or in the toaster for a minute or two to puff them up, then split open the pockets and fill each one with the salad leaves, tomatoes, cucumber and red onion. Put on plates and drizzle over some yoghurt and a little hot chilli sauce, if using.
