Week 3-MONDAY – DINNER Aaron Doyle’s Chickpea Patties

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Aaron Doyle began his career in food working as a sous chef in a health and wellness center, during his time there he used to love to create new dishes.  He now works as a Head Chef in a hotel in Wexford.

10 minutes
15 minutes
Difficulty: Easy
Serves: Serves 2
salt (optional) and freshly ground black pepper
100g rocket
2 tablespoons rapeseed oil (30g)
1 egg
50g fresh breadcrumbs
5 teaspoons wholegrain mustard (25g)
1 teaspoon paprika
1 teaspoon ground cumin
40g baby spinach leaves
40g tin chickpeas
25g pine nuts
5g fresh coriander
5g fresh basil
1 lemon
1 red peper
1 small red onion


Cut the red onion in half, then peel and finely chop. Cut the red pepper in half and remove the seeds and core then finely dice. Finely grate the lemon rind and squeeze out the juice, then put in a small bowl. Strip the leaves from the basil and coriander and finely chop.

Heat a frying pan over a medium heat and toast the pine nuts for a few minutes, tossing them regularly to ensure they cook evenly. Tip into a bowl.

Drain the chickpeas and spinach, put in a mini food processor and blitz to a rough paste – you will need to push the sides down with a spatula to ensure it blends evenly. Add half of the pine nuts and lemon rind. Season lightly with salt (optional) and pepper, then blitz again briefly. Tip into a large bowl.

Add the diced vegetables and herbs with the spices, mustard, breadcrumbs, egg and half the lemon rind and juice (check mix to make sure this juice won’t make it too wet). Mix well to combine. Divide the mixture into 6 equal size pieces and shape into small patties.

Heat a large non-stick frying pan over a medium heat. Add half of the oil and swirl it around, then add the chickpea patties and sauté for 3-4 minutes. Flip over, then add another 2 teaspoons of the oil and sauté for another 3-4 minutes.

Meanwhile, put the rocket in a bowl with the rest of the pine nuts. Season lightly with salt (optional) and pepper. Add the lemon juice with the rest of the rind and remaining teaspoon of oil and toss gently until evenly coated.

Arrange the rocket salad on plates with the chickpea patties to serve.