Vegetable Hash Browns


10 mins


15 mins


25 mins


18 small patties (5-6 servings)


  • 6 tbsp chickpea flour
  • 1/2 cup of water 
  • 1 tsp salt
  • Pinch pepper 
  • 1 clove of crushed garlic
  • 1/2 medium sweet potato (peeled)
  • 1 spring onion 
  • Small bunch of parsley 
  • 1 regular potato or extra sweet potato
  • 1 regular carrot 
  • 1tbsp of extra virgin olive oil for cooking

Tomato Salsa (optional)

  • 5 cherry tomatoes
  • 1/2 avocado
  • 1tbsp extra virgin olive oil
  • 2 tsp of sushi seasoning (can substitute with vinegar and add until preferred taste)
  • Pinch of salt
  • Pinch of oregano


  1. Grate peeled potato, sweet potato and carrot. 
  2. Chop parsley and spring onion and combine with vegetables.  
  3. Combine chickpea flour and water together until a smooth paste forms.
  4. Add crushed garlic to the paste and season with salt and pepper. 
  5. Combine the chickpea flour mixture and vegetables together until well combined. 
  6. Heat extra virgin olive oil on hot frying pan
  7. Spoon mixture into a hot frying pan and cook and let it cook until golden brown and crispy on both sides.


  1. Meanwhile, chop tomato and avocado and combine together. Season with olive oil, sushi seasoning, salt and oregano.
  2. Combine all together on a plate. Optional toppings for an extra protein boost – add a poached egg.