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Chick pea patties

Chick pea patties



Pot


Adult

190
grams

todo
Chick pea flour - ½ cup or 72 grams
Almond meal - 2 Tbsp or 20 grams
Bread crumbs - 2 Tbsp or 14 grams
Egg powder - 1 Tbsp or 8 grams
Vegetable stock - ½ tsp or 3 grams
Ground cumin - ¼ tsp or 1 gram
Ground coriander - ¼ tsp or 1 gram
Mustard powder - ¼ tsp or 1 gram
Dried onion - ⅛ tsp or 1 gram
Dried garlic - ⅛ tsp or 1 gram
Dried chilli - few pinches
Salt, pepper - few pinches
Olive oil (in extra container) - 2 Tbsp or 30 grams
Water - ⅓ cup
Crushed pork crackling (for meat option) - 1 Tbsp or 7 grams
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At home preparation

1) Label the bag and place all ingredients into the allocated bag and container.
2) Copy or print out Method at camp and keep together with the bag.

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Method at camp

1) Place the contents of the bag (pattie mix) into a bowl.
2) Slowly add ⅓ cup of water, stirring through to make a paste.
3) Place oil in the pan and put over a low heat.
4) Add heaped Tbsps of the pattie mix and to the pan.
5) Cook for 2-3 mins, flip over when the underside is golden brown and flatten down with a spoon.
6) Cook for another 2-3 mins until the patties are firm to touch.
7) Serve with the tomato and garlic sauce.

Makes about 5 patties. This is a great recipe to make at night for lunch the next day, just place the patties in a spare plastic snap-lock bag and the sauce in a container.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/