High Protein Chickpea Potato Hash Brown Recipe

Step 1: To begin making the High Protein Chickpea & Potato Hash Brown Recipe, keep the potatoes boiled and peeled and ready to use

Step 2: Wash and soak chickpeas overnight in a bowl of water

Step 3: Next morning transfer the water and the chickpeas into a pressure cooker along with some salt and close the pressure cooker

Step 4: Place the pressure cooker on medium-high heat and pressure cook for 25 minutes

Step 5: Once done, turn off the flame and allow the pressure to release naturally

Step 6: Open the pressure cooker, drain off the water and transfer the chickpeas into a mixing bowl

Step 7: Into the mixing bowl with the chickpeas, add the the potatoes and mash the mixture well, to this add salt, pepper, cumin powder, butter and lemon juice

Step 8: Bring the mixture together, ensuring it is well combined

Step 9: Divide the mixture into equal portions of lemon sized balls, and flatten between your palms shaping them into tikkis, which essentially are our Chickpea & Potato Hash Browns

Step 10: Set aside

Step 11: Break an egg into a bowl, whisk it well and set aside

Step 12: Next place the bread crumbs in a plate

Step 13: Dip each of the hashbrowns into the egg and then roll them into the bread crumbs

Step 14: Heat a skillet with oil on medium-low flame, once hot place the hashbrowns dipped in egg and rolled in breadcrumbs on the skillet, cook for 2-3 minutes on each side, until you get a lovely brown colour

Step 15: Serve High Protein Chickpea & Potato Hash Brown Recipe along with baked beans, Golden Glow Smoothie Recipe and some fresh fruits and dry fruits and nuts by the side for breakfast