I know Hash Browns are not very good for my health, but I love them. This is my attempt to make the ‘not-healthy’ food into ‘less-unhealthy’ food. I added Chickpeas to Hash Browns. To make them crispy, you need a reasonable amount oil to cook, but you can cook them like pancakes, if you don’t mind the texture.

Makes

8 x 10cm Cakes

Ingredients

1 cupful cooked Chickpeas *mashed
*Note: If you cook Dry Chickpeas for this, soak 1/2 cup Dry Chickpeas in water overnight, then cook in slightly salted water for 20 minutes or until soft.
2 medium Potatoes *peeled and shredded OR coarsely grated
1/2 Onion *finely chopped
1 Egg
1/4 cup Plain Flour
Salt & Pepper
Oil for frying

Method
  1. Place cooked Chickpeas in a mixing bowl, and coarsely mash them.
  2. Rinse shredded Potatoes and squeeze to remove excess water, then add to the mixing bowl. Add Onion, Egg and Flour, lightly season with Salt & Pepper, and mix to combine evenly.
  3. *Note: You may wish to add chopped Parsley, or other herbs and spices.
  4. Heat a generous amount Oil in a frying pan, thick-base pan preferred, over medium low heat. Form patties about 1cm thick and cook for 4-5 minutes or until nicely browned and crispy. Flip over and cook for 4-5 minutes or until the other side is also nicely browned and crispy.
  5. Transfer onto paper towel. Season with Salt and Pepper, and enjoy immediately, or while they are still warm.