Chickpea Corn Patties


1 can chickpeas

1 can of unsalted corn

1 small potato, peeled, grated

1 small onion, finely chopped

1/3 cup of flour

½ teaspoon dried oregano

½ teaspoon ground cumin

2 tablespoons of parsley

¼ cup polenta

oil for shallow frying

Salsa to serve


Place the chickpeas and corn in a bowl. Mash well. Add the potato and onion. Fold the polenta, flour, oregano and cumin through. Season to taste and mix well.

Shape ¼ cup mixture into a patty. Coat in polenta, shaking off the excess. Repeat with rest of mixture.

Heat oil in large frying pan on medium. Cook patties in 2 batches for 2-3 minutes each side, until golden. Drain on paper towel. Repeat with remaining patties. Serve with sauce and salad.


Buen apetito!


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