The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Chickpea, Corn and Coconut Patties
When you’re friends turn up to your BBQ, with that mate who eats ‘nothing with a face’, turn your frown upside down with these crispy, delicious babies. Oh yes, once you get one of these between two buns who needs meat? (well I do, but they won’t care because these are incredible). Pair with my coconut slaw and a dash of hot sauce and Mama is in TOWN!! Also, these babies are GF too!
Prep Time: 10 min
Cook time: 20 min
Serves: Makes 10
2 x 400g tins chickpeas, drained
1 cup corn (if frozen defrosted & drained)
1 cup desiccated coconut
1 red onion, finely chopped
2 spring onions, finely chopped
2 tsp *Jax Food Hax : Savoury Mash Up : See Jamaican
2 cloves garlic, crushed
1 cup self raising flour (use coconut / almond if required)
2 eggs, lightly beaten
Salt and freshly ground black pepper
Oil for frying
Take the chickpeas and mash them up, or if you have a food processor, blend to a coarse grain.
Pop into a bowl with the rest of the ingredients. Mix well.
Divide the mixture into 10 or as close as you can, wet your hands and form the mixture into patties. Chill until ready to fry (or perfect to freeze like this).
Pour some oil in a non stick frying pan (or cook on the grill plate of your BBQ). Cook your patties until they’re golden, crispy and fragrant.
Jax Says : you can easily change up the main ingredients, here are some suggestions, instead of corn and coconut. Serve in a bun with salad / coleslaw or for breakfast with avocado.
Grated carrot, ginger and cheese
Diced Capsicum, cooked bacon and herbs
Left over chicken and vegetables
Sausage meat (push the meat out of the skins) with a tin of baked beans and cheese
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