Minted Chickpea-Potato Cakes

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For 2 (For 4)

Maris Piper Potatoes: 2 (4)

Chickpeas: 1 can (2 cans)

Flat Leaf Parsley: 1 bunch (2 bunches)

Mint: 1 bunch (2 bunches)

Lemon: 1 (2)

Garlic: 2 cloves (3 cloves)

Dhana Jeeru: 1 pod (1 pod)

Pita: 2 (4)

Panko Breadcrumbs: 1 pod (2 pods)

Lemon: 1 (1)

Cucumber: 1 (2)

Coconut Yoghurt: 1 pot (2 pots)

Romaine Lettuce: 1 (2 each)

Beef Tomato: 1 (2)

Spring Onion: 1 bunch (2 bunches)

Flat Leaf Parsley: 1 bunch (1 bunch)

Mint: 1 bunch (1 bunch)

Sumac: 1 pod (1 pod)



Recipe Description

Nutritional Information:

Per serving: Energy (kcal) Fat 8g of which saturates 2g Carbohydrates 102g of which sugars 15g Protein 22g Salt 1.68

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites


Recipe Description:

The French can keep their croutons. For us, fattoush is where it’s at, a Lebanese salad of old flatbread torn into hearty chunks and brought back to wonderful, crispy life by frying in olive oil, then tossed with leafy greens, herbs and tomato. Sumac, a spice made from dried, ground Middle Eastern berries with an unmistakably mature fruitiness, is scattered over to finish. Such an appetising salad needs a decent follow-through: how about these falafel-style chickpea cakes and fresh tzatziki, made 100% vegan through the magic of coconut yoghurt?

  • Preparation time:

    For 2 - 60 minsFor 4 - 75 mins
  • Cooking time:

    For 2 - 80 minsFor 4 - 95 mins

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