Chick­pea and car­rot patties

Ingre­di­ents:

• 165 g carrots
• 1 glass Chick­peas (drai­ned and rinsed)
• 100 g onion
• 95 g mushrooms
• 2 fresh gar­lic cloves
• 80 g oat­me­al
• 2 Tea spoons Oni­on powder
• Sea salt (optio­nal)
• ¼–½ tsp Cayenne pep­per (to taste)
• Black pep­per
• 1 tbsp Toma­to paste
• ½ tsp lemon juice

Pre­pa­ra­ti­on:

• Pre­heat oven to 180 °C.
• Peel the car­rots, oni­on and gar­lic, chop rough­ly and put them in the blender.
• Drain and rin­se the chick­peas and add them to the blender.
• Add oat­me­al, oni­on pow­der, salt, pep­per, cayenne, toma­to pas­te and lemon juice.
• Mix ever­y­thing into a homo­ge­neous, moldable mass.
• Form pat­ties with your hands (approx. 9–12 pieces).
• Place on a bak­ing sheet and bake for 20–30 minu­tes until slight­ly cris­py on the outside.
• Allow to cool brief­ly and ser­ve – plain, in a wrap or as a bur­ger patty.

Bon appe­tit