• Boil potatoes, peel, and mash before measuring out 2 cups
• If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using
• Using a potato masher, mash the potato and chickpeas together until you get a smooth mixture
• To this, add 1/4 cup minced onions (this is optional), 1/2 tsp red chilli powder, 1 tsp garam masala, 1/4 tsp powdered cumin powder, 1 tsp ginger garlic paste, 1/2 tsp freshly cracked black pepper, 1/4 cup chopped fresh coriander leaves and salt
• Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer
• If you have store-bought breadcrumbs, measure out 1/2 cup and add at this time. If not, toast a slice of bread until nicely browned, powder coarsely in a mixer or blender, and add to the above
• Mix again well until you get the patty mixture
• Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside

For baking the patties:

• Place on a greased or lined baking tray and bake at 180C for 15 minutes or until the patties turn golden brown. Spray or add some oil on top to get a better texture

For frying the patties:

• Heat oil in a pan and when smoking hot, add the patties without overlapping
• Fry until golden brown
• You can also deep fry chickpea potato patties to get similar results as pan frying