Beetroot & Zucchini Patties

These gems are so tasty and all the family loves them. They are also great for weight loss as both the beetroot and the chickpeas contain lots of fibre and are low GI so keep you full for longer.

Ingredients:

2-3 tablespoons rice bran oil, coconut oil or ghee
5 spring onions, finely chopped
2 cloves garlic, crushed
1 raw beetroot, grated
2 zucchini, grated
1 cup of brown/basmati rice
2 tablespoons of buckwheat, spelt or other flour
1 x 400gm tin of chickpeas, drained
3 tablespoons of crunchy peanut butter, or other nut butter if preferred.
1 organic egg
2 tablespoons of chopped fresh coriander
2 teaspoons of cumin

Method:

Heat 1 tablespoon of oil in a frying pan and gently fry spring onion and garlic for several minutes.
Add grated vegetables and cook, stirring, for 5 minutes. Remove any excess liquid.
Put rice, chickpeas, peanut butter and egg in a food processor and pulse to roughly combine.
Transfer mixture to a bowl, stir through grated vegetables and coriander and season to taste.
Heat remaining oil and fry for approximately 4-5 minutes on each side.