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Combine chickpeas, coriander, mint, ginger, chillies, cumin and seasoning in a food processor. Pulse until coarsely chopped and add the corn. Pulse briefly and transfer to a medium mixing bowl. |
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Stir in the breadcrumbs and capsicum until well combined. Form into 12 patties. (It may help to have wet hands when forming patties). |
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Combine all the salsa ingredients in a small bowl. Season. |
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Heat oil in a non stick pan and fry patties for 3 minutes on each side or until well browned and cooked through. Drain on absorbent paper. Serve patties with the salsa. |