Chickpeas and smoked cod patties

I love making fish patties with potatoes. As part of a competition to win a table for four at Marque, I was sent a mystery box and one of the few items were chickpeas and fresh mint. I shall share the rest of the items in another post. I chose to do Middle Eastern inspired dishes and this is my entree entry. My initial plan was to make a fully spiced up and aromatic chickpeas patty but after a trip to the Sydney fish market, I changed my mind. I love working with anything smoked. It gives a dish a rather down to earth type feel.

Prepping the patties

Prepping the patties

I rolled about 7 balls of patties but you can easily make 8 and even ten for mini ones. The shape stayed really well and Mister reckons that he prefers this than one with potatoes.

Prepping the patties

Prepping the patties

Ingredients:

Chickpeas and smoked cod patties

  • 1 can of chickpeas, drained
  • A 200g of smoked cod, skinned and diced
  • 1/2 bunch of parsley, finely chopped
  • 1tsp of sweet paprika
  • 1/2 tsp ground cinnamon
  • 11/2tbsp tahini
  • 1 cup of breadcrumbs
  • 1 egg
  • Olive oil, salt and pepper
  • Sumac & aioli

Simple salad

  • 2 cucumbers, de-seed and dice
  • 1/2 bunch of mint, finely chopped
  • 2tsp of sumac
  • 1tbsp olive oil
  • salt & pepper

Method:

  1. Drain the chickpeas from the can. Pulse the chickpeas and parsley in the food processor but leave it quite rough
  2. Place the mixture in a large bowl, add the roughly chopped smoked cod, egg, sweet paprika, ground cinnamon, tahini and egg. Mix well and then add the bread crumbs. Season and combine well
  3. Roll them into balls and place in the refrigerator to chill for at least 2 hours
  4. Heat up oil over medium heat. Take the balls out from the refrigerator. Flatten and shape them in patties. Flatten balls into patties. Fry each side until golden brown. It should take between 2 – 4 minutes depending how thick or thin the patties are
  5. To make the salad, just mix the cucumber, mint, sumac, olive oil and seasoning. Taste and adjust accordingly
  6. Layer the plate with the refreshing cucumber salad below and then add the patties on top. Drizzle with a little aioli and sprinkle with sea salt and sumac to finish off

I was in a rush to take the photos before the natural light disappear and completely forgot to add the aioli before snapping.

Chickpeas and smoked cod patty

Chickpeas and smoked cod patty

This is what I had for dinner that evening with the aioli. I am going to make patties with chickpeas instead of potatoes more often now. They seem to hold the shape really well and also easier to work with.

Chickpeas and smoked cod patties

Chickpeas and smoked cod patties