Add diced mango, red onion, garlic, ginger, and all spices. Mix well.
Stir in cilantro and oat flour. Adjust seasoning with salt and pepper.
Form into 6–8 small patties.
Heat a little oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden and crisp.
Drain on paper towels before serving.
Serving and Storage Tips:
Serve warm with a mint-yogurt dip or in wraps with fresh greens.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven.
Variations:
Add chopped jalapeños for heat.
Swap mango with grilled pineapple for a smoky twist.
Use parsley instead of cilantro if preferred.
FAQ:
Q: Can I bake these instead of frying?
A: Yes! Bake at 375°F (190°C) for about 20 minutes, flipping halfway.
Q: Can I use dried chickpeas?
A: Yes, just soak and cook them first — about 1½ cups cooked chickpeas needed.
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