Chick pea patties

1
Pot

1
Adult

190
grams

Chick pea flour - ½ cup or 72 grams ⌄

Almond meal - 2 Tbsp or 20 grams ⌄

Bread crumbs - 2 Tbsp or 14 grams ⌄

Egg powder - 1 Tbsp or 8 grams ⌄

Vegetable stock - ½ tsp or 3 grams ⌄

Ground cumin - ¼ tsp or 1 gram ⌄

Ground coriander - ¼ tsp or 1 gram ⌄

Mustard powder - ¼ tsp or 1 gram ⌄

Dried onion - ⅛ tsp or 1 gram ⌄

Dried garlic - ⅛ tsp or 1 gram ⌄

Dried chilli - few pinches ⌄

Salt, pepper - few pinches ⌄

Olive oil (in extra container) - 2 Tbsp or 30 grams ⌄

Water - ⅓ cup ⌄

Crushed pork crackling (for meat option) - 1 Tbsp or 7 grams ⌄

At home preparation

1) Label the bag and place all ingredients into the allocated bag and container.
2) Copy or print out Method at camp and keep together with the bag.

Method at camp

1) Place the contents of the bag (pattie mix) into a bowl.
2) Slowly add ⅓ cup of water, stirring through to make a paste.
3) Place oil in the pan and put over a low heat.
4) Add heaped Tbsps of the pattie mix and to the pan.
5) Cook for 2-3 mins, flip over when the underside is golden brown and flatten down with a spoon.
6) Cook for another 2-3 mins until the patties are firm to touch.
7) Serve with the tomato and garlic sauce.

Makes about 5 patties. This is a great recipe to make at night for lunch the next day, just place the patties in a spare plastic snap-lock bag and the sauce in a container.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/