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Chickpea & veg patties with salsa

  • SmartPoints value per serving
  • Prep: 10 Mins
  • Cook: 30 Mins
  • Serves: 4
  • Difficulty: Easy

Chickpea & veg patties with salsa

Prep: 10 Mins
Cook: 30 Mins
Serves: 4
Difficulty: Easy
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  • 5 spray(s) Calorie controlled cooking spray
  • 400g Chick Peas, cooked, rinsed and drained
  • 200g Plain Tofu, firm, drained
  • 1 medium Carrots, raw, grated
  • 1 medium Courgette, grated
  • 25g Sweetcorn, canned, drained, thawed if frozen
  • 1/2 level teaspoons Cumin seeds
  • 1 medium Egg, whole, raw
  • 2 large Tomato, finely chopped
  • 1/4 portion(s) Cucumber, medium, finely chopped
  • 1 pinch Salt, and freshly ground black pepper


  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Spray 2 baking sheets with low fat cooking spray.
  2. Put the chick peas and tofu into a blender or food processor and blend for 15-20 seconds, until combined, though not too smooth. Turn out into a bowl and add the carrot, courgette, sweetcorn, cumin seeds, ground coriander and 1 tbsp chopped fresh coriander. Add the egg yolk and some salt and pepper. Mix together thoroughly, then form into 8 patties.
  3. Beat the egg white with 1 tbsp water. Brush over the patties, then arrange them on the baking sheets. Bake for 25-30 minutes.
  4. Meanwhile, make the salsa by mixing together the tomatoes, cucumber and remaining coriander. Season. Serve with the patties.

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