Chickpea and lentil patties

These crunchy vegetarian patties taste so delicious that it is hard to believe how good they are for you.

• 2 tablespoons olive oil
• 1 brown onion, sliced
• 3 garlic cloves, crushed
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 400g can chickpeas, rinsed, drained
• 400g can lentils, rinsed, drained
• 1/2 cup sunflower seeds
• 1/2 cup coriander leaves
• 2 eggs, lightly beaten
• 1 cup plain flour
• vegetable oil, for frying
• 40g butter, chopped
• 2 red onions, thinly sliced
• 1/4 cup brown sugar
• extra coriander and hot chips, to serve

1. Step 1

   Heat olive oil in a frying pan over medium heat. Add onion and cook until soft. Add garlic, turmeric and cumin and cook, stirring, for 4 minutes or until soft.

2. Step 2

   Process chickpeas, lentils, sunflower seeds, coriander, egg and onion mixture in a food processor until almost smooth. Transfer to a large bowl. Add 2/3 cup flour. Stir until well combined.

3. Step 3

   Place remaining flour on a plate. Form chickpea mixture into 8 patties. Coat in flour.

4. Step 4

   Preheat oven to 180°C. Cover base of a frying pan with oil. Heat over medium heat. Cook patties, in batches, for 3 minutes each side or until golden. Place on a baking tray. Cover with foil. Keep warm in oven.

5. Step 5

   Melt butter in a frying pan over medium heat. Add red onion and cook, stirring, for 10 minutes. Add sugar and cook for 1 to 2 minutes or until onions are caramelised.

6. Step 6

   Place patties on plates. Serve with coriander, caramelised onions and hot chips.