Recipe For Rocking Vegan Moringa Patties

Ingredients

• 1 x 400 g tin of chickpeas
• 1 x 340 g tin of sweetcorn
• ½ a bunch of fresh coriander
• ½ teaspoon paprika
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 lemon
• 1 heaped teaspoon MORINGA powder
• 3 heaped tablespoons plain flour, plus extra for dusting.

Method

1. Drain the chickpeas and sweetcorn, then tip into a food processor. Add coriander with the stalks into to the processor.
2. Add the spices, MORINGA, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.