Chickpea Patties, Beet Tzatsiki

• chickpeas a 14-ounce (400g) can
• garlic 2 cloves
• ground cumin a teaspoon
• ground coriander a heaping teaspoon
• hot paprika a scant half teaspoon
• an egg
• flat-leaf parsley a small bunch
• mint a small bunch
• olive oil
• lemon wedges, to serve
• beet a large raw one
• plain yogurt 3/4 cup (200g)
• garlic a single juicy clove, well crushed
• mint leaves a few

1. Drain and rinse the chickpeas.
2. Put them in a food processor with the garlic, cumin, coriander, paprika, egg, and a generous grinding of salt and black pepper.
3. Chop the parsley and mint leaves coarsely (I use a couple of tablespoons of each), add to the processor, then blitz until smooth, but still with some small pieces of chickpea detectable.
4. It is much more interesting with a slightly lumpy texture than a totally smooth one.
5. Leave to firm up for a few minutes while you make the tzatsiki (your first thought may be that the mixture is too soft to make patties).
6. Grate the beet finely.
7. Stir in the yogurt, a little salt and black pepper, the garlic, and a few chopped mint leaves.
8. Warm a very shallow layer of olive oil in a nonstick frying pan.
9. Take heaped tablespoons of the mixture out of the bowl and place them in the hot oil, pressing down lightly to smooth the top.
10. Leave them be until the underside is golden.
11. I avoid any temptation to prod and poke; they must be allowed to form a thin crust.
12. Flip over confidently but tenderly with a spatula to cook the other side.
13. They are done in three or four minutes, when the outside is faintly crisp and golden and the inside is soft and creamy.
14. Serve with the beet tzatsiki and the lemon wedges.

chickpeas, garlic, ground cumin, ground coriander, paprika, egg, flatleaf, mint, olive oil, lemon wedges, garlic, mint

Taken from www.epicurious.com/recipes/food/views/chickpea-patties-beet-tzatsiki-381486 (may not work)