Tikka Masala Chickpea Patties

A collaboration with Masi Masa turned to be a delicious adventure! This recipe uses their Tikka Masala Spice Blend, a delicious and bursting with flavor spice blend that is accessible to cooks at every level. Check out more of their spice blends at masimasa.com.

Serves: 3-4  (makes 8-10 patties)

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

INGREDIENTS:

Chickpea Patties-

1.5 C (340g) potatoes, cubed, peeled and boiled

¾ C rinsed garbanzo beans

1 medium shallot, minced

2 oz cilantro, finely chopped

½ C peas, cooked 

3 Tbsp rice flour or cornstarch

2 Tbsp Masi Masa Tikka Masala Spice Blend

1 tsp kosher salt

4-5 Tbsp Olive oil

*1-2 Thai green chilis or 1 serrano (optional), minced

Tamarind Herb Chutney-

2 C cilantro leaves

1 C mint leaves

2-4 thai green chili peppers

2 cloves garlic

1 inch of fresh ginger

1 tsp cumin powder

1 tsp salt

1 tsp sugar

2 Tbsp Tamarind juice or lime juice

KITCHEN EQUIPMENT:

1 medium-large cast iron skillet, or skillet

Blender or food processor 

Cutting board

Favorite knife (chef’s knife)

Medium bowl

Potato masher

Wooden spoon

ASSEMBLY: TAMARIND HERB CHUTNEY

1. In a blender, nutribullet, or food processor, add all ingredients of the chutney. Cilantro, mint, chilies, garlic, ginger, cumin, salt, sugar, and tamarind juice. Blend until smooth. Taste and adjust to your likeness, if you’d like it spicier, throw in another chili. Sweeter? Add some suga! Place in a small bowl 

ASSEMBLY: PATTIES

1. Peel and cube the potatoes and place in a medium pot. Fill with enough water until the water is above the potatoes. Boil potatoes until tender. Drain and allow potatoes to FULLY cool before forming patties. 

2. In a small skillet, saute minced shallots in 1 Tbsp olive oil until shallots have become transparent and slightly caramelized. When shallots have reached a preferred doneness, remove from heat and set aside. 

3. In a medium sized bowl, add cooled potatoes, chickpeas, and cooked shallots. Mash with a potato masher until potatoes and chickpeas have formed a similar consistency. (doesn’t have to be super mashed, but enough that when you grab it you can form a ball. )

4. Add cilantro, rice flour, salt, Masi Masa Spice blend, and 1 tsp olive oil. Mix until all spices have been incorporated. Add chilies at this step if wanting a spicy kick!

5. Add peas and gently mix into the mixture, until the peas are spread out evenly. 

6. Grab about ¼ C or 2 oz of the mixture and begin to form small patties with your hands. You should have enough for 8-10 patties. 

7. Heat your cast iron to medium heat, and place 3 Tbsp of olive oil into the pan. When the oil has become shimmery, add patties to the pan and cook for 4-5 minutes on each side. Make sure to not mess, or move the patties until they are a beautiful dark golden brown, this ensures that the patties wont break apart. Be gentle! For extra crispiness, flip patties twice to get crispier patty. 

8. Remove from heat and serve a salad, pita bread, fresh feta cheese, and a variety of vegetables. And of course with the Tamarind Herb Chutney!