Chickpea carbonara fritter patties

cooked1 serving14 Jun 2026

“Ate it all”

Ingredients

• 341 gleftover chickpea nooch carbonara mash
• 70 ghalloumi, grated and dried
• 4 tspnormal flour and cornstarch blend
• 1.5 tspgaram masala
• 1.5 tspground coriander
• 0.75 tspchipotle jalapeño
• fenugreek, a small pinch
• oil and lard, for frying
• mayo and ketchup, to serve
• cherry tomatoes and cucumber, cold

Steps

1. 1warm the cold carbonara mash slightly and mash most of the chickpeas smooth, leaving some rough pieces
2. 2mix in halloumi and the spices, then add just enough flour-cornstarch blend for the mixture to hold
3. 3form five firm patties and chill or briefly freeze them until set
4. 4shallow-fry in a few millimeters of hot oil and lard, leaving each side undisturbed until deeply browned
5. 5serve with cold vegetables and a simple mayo-ketchup sauce or plain tvaroh

Tweaks

• —the full 20% binder estimate was unnecessary; about 4 teaspoons was enough for this already-stiff leftover mash
• —70 g halloumi made the patties more crumbly but still fryable