Rutabaga Chickpea Patties

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Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
These spicy moist patties are a wonderful addition to a vegetarian meal. The cool carrot raita will make you want more. Enjoy with a crisp green salad for a tasty meal or make small patties and serve them up as an appetizer.



  1. In a large pot of boiling water cook rutabaga and garlic for about 20 minutes or until tender. Drain well and scrape into food processor; pulse until coarse; scraping down sides. Return to pot and pulse chickpeas in food processor until coarse and add to pot. Heat pot over medium heat and add ginger, chili pepper and cumin; cook, stirring for 2 minutes. Remove from heat and stir in mint and salt; let cool until easy to handle.
  2. Shape mixture into 6 patties. Heat half of the oil in large nonstick skillet over medium heat and pan fry patties in batches, for about 10 minutes on each side or until golden brown. Serve with Carrot raita.
Carrot Raita
  1. In a large bowl, stir together carrot, yogurt, mint, cilantro, garlic, salt and pepper; cover and refrigerate.
Nutrition Facts
Rutabaga Chickpea Patties
Amount Per Serving
Calories 230 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 400mg 17%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Sugars 5g
Protein 5g 10%
Vitamin A 10%
Vitamin C 50%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tip: Use two spatulas to help turn over patties to keep shap

 You can shape the patties and refrigerate for up to 1 day ahead before browning. The carrot raita can be made up to 1 day ahead, simply stir well before using.

Recipe developed by Emily Richards

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