lunch · vegetarian
Crispy spiced yogurt patties
Thick yogurt bound with chickpea flour and spiced with ginger and cumin, coated in panko and shallow-fried until golden.
- Time
- 45min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Stir the strained Greek yogurt together with the chickpea flour, grated ginger, cumin and salt.
-
2
Refrigerate for 20 minutes. If it still seems runny, work in a spoonful of the panko.
-
3
Using two spoons, scoop six portions into the rest of the panko.
-
4
Coat them lightly and press into small flat patties.
-
5
Heat the oil in a skillet over medium heat and fry the patties, turning carefully, until golden on both sides and hot in the middle.
-
6
Serve at once.
