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Baked carrot & chickpea patties

Serves: 10 patties
Prep: 10
Cook: 25

    Baked Carrot and Chickpea patties are an awesome healthy addition to your lunch or dinner. They are low in saturated fat and a source of fibre and are baked instead of fried. These patties are great on their own with a dipping source, in a wrap or even as a meat free burger with a bread roll. Made with our own Weet-Bix, these patties are marvelous. 


    • ½ small red onion
    • 2 medium carrots
    • 1 x 425g tin chickpeas, drained
    • 1 tbs water
    • 2 tsp lemon juice
    • 1 tbs olive oil
    • salt and pepper
    • 3 Weet-Bix wheat biscuits, finely crushed


    1. Preheat oven to 200°C (400°F). Line a tray with baking paper.
    2. Place onion and carrot into a food processor and pulse until finely
      chopped. Add chickpeas, water, lemon juice, olive oil, salt and pepper, and continue to pulse to a rough paste. Remove blade (or transfer to a large bowl) and stir through Weet-Bix™ wheat biscuits. Season to taste with salt and pepper.
    3. Use a 1/4 cup measure to scoop mixture. Form into a patty with clean
      hands, and place on prepared tray. Repeat with remaining mix.
    4. Lightly coat top of patties either using olive oil cooking spray or a pastry brush and bake 25 minutes until golden. Cool on tray 5 mins, then move to a rack.
    5. Serve warm or at room temperature, with crisp lettuce leaves, and sweet chilli or bbq sauce for dipping.

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