Chickpea, potato, and zucchini patties are a simple but truly delicious dish that can serve as both a second course and an appetizer, and they benefit from the proteins of legumes.
I prepared these patties for the first time partly to use up the chickpeas in the pantry as the warm season approached and I was immediately won over.
A really great flavor, especially in the fried version, that was appreciated by the whole family.
Since then I often make them even in winter, precisely to facilitate the consumption of legumes at home and thus create a valid alternative to the usual ways in which they are usually served.
If you take care to serve these patties accompanied by a fresh salad dressed with oil and lemon, the latter will make the iron in the chickpeas more absorbable.
The presence of boiled potatoes and previously flavored zucchinis gives the mixture softness and enriches the taste.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 7
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 727.80 (Kcal)
- Carbohydrates 22.01 (g) of which sugars 1.32 (g)
- Proteins 5.27 (g)
- Fat 69.73 (g) of which saturated 11.91 (g)of which unsaturated 52.93 (g)
- Fibers 2.40 (g)
- Sodium 136.11 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 10 patties
- 9 oz cooked chickpeas, boiled (drained)
- 2 potatoes (medium)
- 2 zucchinis (medium)
- 1.4 oz onion
- to taste parsley
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 1.5 cups breadcrumbs
- 2 eggs
- 3.5 oz semolina flour
- to taste peanut oil (for frying)
Tools
- 1 Potato Masher
- 1 Blender
- 1 Frying Pan
Steps
To prepare the chickpea, potato, and zucchini patties, start by cooking the dry chickpeas after soaking them according to the procedure indicated by clicking here.
Alternatively, use precooked chickpeas, rinsing them well from their preservation water.
Boil the potatoes, preferably with the skin on. However, you can speed up this step by immersing already peeled and chopped potatoes in slightly salted boiling water.
Cook until soft and then drain them in a colander.
While still hot, mash them with a potato masher.
In a little olive oil, fry the chopped zucchinis and thinly sliced onion for about 10 minutes. Season with salt and pepper.
To complete cooking, add a few tablespoons of water at most, considering that we will leave them slightly crunchy and they must be dry in the end.
In a large bowl, combine the cooled and drained chickpeas, peeled and mashed potatoes, zucchinis, parsley, a moderate pinch of salt, and freshly ground black pepper if possible.
Blend everything with an immersion blender.
To facilitate handling the mixture, work with it at room temperature and incorporate 2 or 3 tablespoons of breadcrumbs just moistened with oil.
Then, if you transfer the room temperature mixture to the fridge, the cold will further compact it.
For example, you can reach this phase the day before you want to consume the patties and then leave the mixture in the fridge overnight.
Form flat patties about a finger thick, roll them first in flour, then in the two beaten eggs seasoned with black pepper, and finally in breadcrumbs.
Fry in plenty of hot peanut (or sunflower) oil using a non-stick pan.
Cook few patties at a time until evenly golden, then place on absorbent paper to remove excess oil.
You can make the oven version by placing the patties on a non-stick baking sheet and drizzling them with a little olive oil.
In this case, bake at 350°F in a static oven, on the middle rack, for about 25 minutes, or until the desired level of browning is achieved.
About ten minutes before the end of the indicated time, move the tray up a level.
The chickpea, potato, and zucchini patties are now ready.
Serve hot, enhancing the presentation with lemon wedges and a few parsley sprigs.
In the fridge, well sealed in an airtight container, for 2 or 3 days.
In the fridge, well sealed in an airtight container, for 2 or 3 days.
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