Artichoke chickpea patties with cashew thyme cream

These are incredibly easy to make and taste amazing.. I served them today with a cashew cream, but they would be good with almost anything – guacamole or a tomato salsa or vegan mayo. Hope you like them as much as I do.

Artichoke chickpea patties with cashew thyme cream
 
Ingredients
  • CASHEW CREAM
  • 1 cup cashew nuts, soaked in water
  • ¾ cup almond milk
  • 1 tsp. dried thyme
  • 1 clove garlic
  • Salt to taste
  • Lemon juice to taste
  • PATTIES
  • 2 tbsp. olive oil
  • 2 cans of chickpeas, rinsed
  • 3 cloves garlic, finely chopped
  • 1 jar of artichokes hearts (approximately 250 grams)
  • 2 tbsp thyme (if your artichokes are already flavoured in a marinade, use half the thyme)
  • ½ tsp salt
  • ½ cup almond flour (or other gluten free flour)
Instructions
  1. Turn the oven to 180 degrees. Place the cashew nuts for the cashew cream in soaking water.
  2. Place all patty ingredients apart from the almond flour in a pan and fry for a few minutes on medium heat while stirring. Then remove from the stove, add the almond flour and mix it all together using a hand-blender. You will get a sticky dough, perfect for creating burger shaped patties using your hands. Place them on a baking paper in a baking tray, and place in the oven. Bake for approximately 30 minutes, until a little crusty on top. They shouldn't be completely firm/dry throughout as then they will feel dry.
  3. In the meantime, make the cashew cream. Remove the soaking water from the cashew nuts. Using a hand blender, mix it together thoroughly with all the other ingredients and place in the fridge while waiting for the patties.
  4. Take the patties from the oven, serve with a generous serving of the cashew cream and some vegetables (i like it with a tomato and avocado salad, like in the photo).

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