Place the butternut in a single layer on a microwave-safe plate. Cover and microwave until just tender, about 3 – 5 minutes on high. Drain and transfer to a bowl. Add the chickpeas and mix until some parts are smooth yet with whole chickpeas still visible. Add the breadcrumbs, garam masala, garlic, lime juice, egg and coriander. Season and mix until combined. Use damp hands to form the mixture into 8 patties about 1,5cm thick. Heat the oil in a large non-stick frying pan over a medium heat. Fry the patties until golden, about 3 – 4 minutes on each side. 5 Drain on paper towels and serve with mango chutney and lime wedges. To drink: Warwick Estate’s Professor Black Sauvignon Blanc has plenty of refreshing acidity, which will work well with this dish.Butternut and chickpea patties
Ingredients
Instructions
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