Mushroom and chickpea patties : Wk34/3

Serves 4 : Very easy : Quickish

Ingredients
250gm black mushrooms, chopped
2 garlic cloves, crushed
1 onion, finely chopped
1 Tblsp mild curry paste
400gm tin chickpeas, rinsed, drained and crushed
Juice and grated rind of 1 lemon
1 small egg, beaten
½ cup fat free natural yoghurt
½ tsp ground cumin

Method
Mix the yoghurt, lemon juice and cumin together and set aside.

Spray a large frying pan with non-stick cooking spray.
Dry fry the onions until they start to soften.
Add the garlic and curry paste and stir well.
Tip in the mushrooms and continue cooking until the mixture looks dry.

Combine the mushrooms with the crushed chickpeas adding the lemon rind.
Add the beaten egg a little at a time until the mixture holds its shape.
Form into 8 patties. (If you have time, rest the patties in the fridge for 30 mins.)

Fry the patties in a little oil until they are browned and heated through.

Serve the patties, 2 per person, on toasted whole wheat rolls if desired.
(Use the yoghurt dressing as a spread)
Accompany with a fresh salad.