Morphy Richards MRMP18G User manual

INSTRUCTION MANUAL
Model: MRMP18G & MRMP18W
Read these instructions carefully before
using this appliance for the rst time.
STORE THESE INSTRUCTIONS CAREFULLY
Round Multifunction Pot
www.morphyrichards.com.au

2
Model: MRMP18G MRMP18W
Colour: Green White
Rated Voltage: 220-240V~50-60Hz
Rated Power: 1400W
Max Capacity: 1.8L (Deep Pan)
External Dimensions (L x W x H): 353 x 260 x 217mm
Net Weight: 3.92kg
NAMES OF PARTS AND ACCESSORIES
1. Lid Handle
2. Multifunction
Pot Lid
8. Griddle Pan7. Deep Pan 9. Mun Plate 10. Fondue Plate
3. Deep Pan
5. Base
4. Deep Pan
Handle
6. Temperature Control
SPECIFICATIONS

3
WARNING
To reduce the risk of re, electric shock, injury to persons or
damage to property, follow basic precautions including the
following:
• If the supply cord is damaged, it must be replaced by the
manufacturer or its service agent or a similarly qualied person
in order to avoid a hazard.
• Keep the appliance and its cord out of reach of children.
• WARNING: Misuse of appliance could cause personal injury.
• WARNING: Avoid spillage on connector. This product
incorporates a heating element which is subject to residual
heat after use. Refer to care and cleaning section for more
information.
• This appliance is not intended to be operated by means of an
external timer or a separate remote-control system.
• This appliance is not intended for use by persons with reduced
physical, sensory or mental capabilities or lack of experience
and knowledge unless they have been given supervision
or instruction concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that they do not play
with this appliance.
• In the absence of supervision, the cleaning and maintenance
work should not be done by a child.
• Use of accessories not recommended or sold by the original
manufacturer may cause risks of re, electric shock or
personal injury.
IMPORTANT SAFETY INSTRUCTIONS

4
• This appliance must be used in accordance with the
instructions and must not be used for other purposes.
• This appliance is intended to be used in household and similar
applications such as:
- sta kitchen areas in shops, oces and other working
environments;
- farm houses;
- by clients in hotels, motels and other residential type
environments;
- bed and breakfast type environments.
Location
• Do not use outdoors or near water.
• For indoor use only.
• Do not place directly under kitchen wall cupboards when in
use, as it produces large amounts of steam. Avoid reaching
over the steamer when in use.
• Cooking appliances should be positioned in a stable situation.
Mains cable
• The mains cable should reach from the socket to the base unit
without straining the connections.
• Do not let the cable hang over the edge of the table or counter
and keep it away from any hot surfaces.
• Do not let the cable run across an open space e.g. between a
low socket and table.

5
Personal safety
• Do not touch hot surfaces. Use oven gloves or a cloth when
removing the lid or handling hot containers as hot steam will
escape.
• WARNING: To protect against re, electric shock and personal
injury, do not immerse cord, plugs, or appliance in water or
other liquid.
• WARNING: Extreme caution must be used when moving
the appliance when containing hot food, water, or other hot
liquids.
• Unplug from the socket when not in use, before putting on or
taking o attachments, and before cleaning
• Do not operate any appliance with a damaged lead or plug, or
after an appliance has malfunctioned, or has been dropped or
damaged in any way.
• Do not ll above the maximum level. If the appliance is over-
lled, boiling water may be ejected which can scald.
Other safety considerations
• To open, lift the lid o towards yourself but tilted away from
you.
• Do not use any of the appliance parts in a microwave or on
any cooking/heated surfaces.
• Do not place on or near a hot gas or electric burner, or in a
heated oven.
• Always make sure the water does not fall below the minimum
level.

6
Treating scalds
• Run cold water over the aected area immediately. Do not
stop to remove clothing, get medical help quickly.
Electrical requirements
• Check that the voltage on the rating plate of your appliance
corresponds with your house electricity supply which must be
A.C.
• WARNING: This appliance must be earthed.
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

7
Before using this product for the rst time, please:
1. Wash the Deep Pan, Griddle Pan, Fondue and Mun plates in warm soapy
water and dry before use.
2. Before placing any accessory onto the base, make sure there is no water
between the accessory base and the Heating Plate.
3. Ensure any accessory placed on the base is tted correctly.
4. When heating for the rst time expect a small amount of smoke. This is
normal and will soon stop.
COOKING TEMPERATURES
BEFORE FIRST USE
Heat Setting Temperature Food Examples
Low 84-124°C See recipes
Med 155-195°C See recipes
High 215-255°C See recipes

8
GRIDDLE PAN
The Griddle Pan attachment is great for cooking meat, frying, and anything
that requires high heat.
Pre-Heat
1. Plug the power cord into the base (5) and place the Griddle Pan (8) onto the
base (5).
2. The power light will illuminate indicating the unit is ready to pre heat.
3. Using the Temperature Control (6), set to the desired temperature. The
heat indicator will illuminate and the unit begins to heat. When desired
temperature has been reached the the heat indicator light will turn o.
• WARNING: During the pre-heating process the Base (5) and Griddle Pan (8)
will become hot.
• WARNING: When used for the rst time expect a small amount of smoke.
• WARNING: Ensure the power cord is rmly connected to the Base (5) and
does not touch the hot plates.
• DO NOT use metal spatulas, knives or other hard objects in order to avoid
damaging the non-stick coating.
• DO NOT use the Multifunction Pot Lid (2) when pre-heating.
Cooking
1. Refer to the recipes at the back of this manual as a guide. After pre-
heating, add oil to the Griddle Pan (8) before you begin cooking and adjust
the Temperature Control (6) to the temperature required.
2. Do not use metal tools with the multicooker to avoid damaging the non-
stick surface.
3. After cooking turn the Temperature Control (6) switch to the OFF position
and turn o and unplug at the mains.
• WARNING: After cooking the Heating Plate and the surface of the Base (5)
will be hot. Allow adequate time to cool down before moving or cleaning.
• DO NOT use the Pot Lid (2) when cooking with the Griddle Pan (8).

9
DEEP PAN
The Deep Pan attachment is great for soups, curries, slow cooking, and
anything that requires a lid on and larger capacity pan.
Cooking
1. Refer to the recipes at the back of this manual as a guide.
2. Place the Deep Pan (3/7) onto the Base (5).
3. Using the Temperature Control (6), set the desired temperature. The heat
indicator light will illuminate and the unit begins to heat. When desired
temperature has been reached the heat indicator light will turn o.
4. Gently place all ingredients into the deep pan. Ensure ingredients don’t go
above the MAX line inside the Deep Pan (3/7).
5. Place the Multifunction Pot Lid (2) onto the Deep Pan (3/7) while cooking.
PLEASE NOTE: The Pot Lid (2) should be used with the Deep Pan (5)
accessory only.
6. After cooking remove the Multifunction Pot Lid (2). Use the Lid Handle (1)
and take care removing as this will be hot after use.
7. Turn the Temperature Control (6) switch to the OFF position and turn o
and unplug at the mains.
• WARNING: After cooking, the Heating Plate and the Deep Pan (3/7) will be
hot. Allow adequate time to cool down before moving or cleaning.
• Do not use metal spatulas, knives or other hard objects in order to avoid
damaging the non-stick coating.

10
MUFFIN PLATE
The Mun Plate attachment is great for eggs, pancakes, quiches, burgers
and anything that requires a consisent round shape.
Cooking
1. Refer to the recipes at the back of this manual as a guide.
2. Place the Mun Plate (9) onto the Base (5).
3. Using the Temperature Control (6) set the desired temperature. The Heat
Indicator will illuminate and the unit begins to heat. When the desired
temperature has been reached the the heat indicator light will turn o.
4. Gently place ingredients into the Mun Plate (9). Ensure ingredients don’t
overspill/rise from the pan holes.
5. Depending on the recipe, the Multifunction Pot Lid (2) may need to be
used. If required, place the lid onto the Mun Plate (9) while cooking.
6. After cooking remove the Multifunction Pot Lid (2). Use the Lid Handle (1)
and take care removing as this will be hot after use.
7. Turn the Temperature Control (6) switch to the OFF position and turn o
and unplug at the mains.
• WARNING: After cooking, the Heating Plate and the Mun Plate (9) will be
hot. Take care removing cooked items. Allow adequate time to cool down
before moving or cleaning.
• Do not use metal spatulas, knives or other hard objects in order to avoid
damaging the non-stick coating.damaging the coating.

11
The Fondue Plate attachment is great for cheese or chocolate fondues. The
low heat keeps the fondue melted, and at a perfect temperature.
Cooking
1. Refer to the recipes at the back of this manual as a guide.
2. Place the Fondue Plate (10) onto the Base (5).
3. NOTE: The Fondue must ONLY be placed in the middle/centre of the tray.
Accompaniment food/ ingredients are to be stacked on the outer ring for
dipping.
4. Using the Temperature Control (6) set the temperature to HIGH. It is
important that only the HIGH heat setting is used when this accessory is in
use.
5. After use turn the Temperature Control (6) switch to the OFF position and
unplug at the mains.
• WARNING: After cooking, the Heating Plate and the Fondue Plate (10) will
be hot until cooled down
• Do not use metal spatulas, knives or other hard objects in order to avoid
damaging the coating.
WARNING: Not Dishwasher safe
• NOTE: Ensure all parts are cool before cleaning.
• Wash the Deep Pan, Griddle Pan, Fondue and Mun plates and Lid in
warm soapy water after use. Dry with a soft cloth.
• Do not submerge the base in water.
• Do not use metal scouring pads or abrasive cleaners.
• No parts are dishwasher safe.
CLEANING
FONDUE PLATE

12
MAINTENANCE
If the unit fails to operate eciently, is broken or other problems arise,
unplug and do not operate.
Ask for advice by calling your local after sales service agent or the
Customer Care Centre on 1300 556 816 (AU) / 0800 666 2824 (NZ).
WARRANTY
Please refer to the warranty card in the box for warranty information.
For any troubleshooting advice, please contact the relative Customer
Care Centre below.
Glen Dimplex Australia Pty Ltd Glen Dimplex New Zealand Ltd
8 Lakeview Drive, 38 Harris Road, East Tamaki,
Scoresby 3179, Victoria Auckland 2013
Australia New Zealand
Ph: 1300 556 816 Ph: 0800 666 2824

13
The recipes in this book have been designed and tested by Morphy Richards
for use specically in your Multifunction Pot.
The cooking times for the following recipes are a guide and will be aected by
the size and freshness of the ingredients used.
Always ensure food is thoroughly cooked before serving.
Recipes are designed for the maximum quantity to serve 4 people. If you are
reducing the portion sizes, please adjust the cooking times as appropriate.
RECIPES

14
Chinese-Style Chicken & Almond Stirfry
Prep Time: 10 mins | Cook Time: 15 mins | Serves 4
Slow Cooked Rosemary Lamb
Prep Time: 10 mins | Cook Time: 4 hours 15 mins | Serves 4
RECIPES  DEEP PAN
Ingredients
• 500g chicken breast llets, sliced
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• ½ cup blanched almonds
• 1 tablespoon peanut oil
• 1 brown onion, halved, sliced
• 2 cloves garlic, crushed
• 2 celery sticks, sliced
• 1 carrot, peeled, thinly sliced
• 3 green onions, cut into 3cm lengths
• 150g button mushrooms, quartered
• 1 tablespoon sesame oil
• To serve: Steamed Rice
Method
1. Combine the chicken, soy sauce
and oyster sauce in a bowl. Cover and
refrigerate for 30 minutes to marinate.
2. Insert the Deep Pan and set heat to
high. Add almonds and cook, stirring, for
2 minutes or until golden. Transfer to a
plate.
3. Cook chicken in batches, stirring, for
2 minutes or until browned. Transfer to a
plate. Wipe Deep Pan clean.
4. Add oil to the Deep Pan. Cook brown
onion and garlic, stirring, for 2 minutes or
until soft. Add celery and carrot and cook,
stirring for 1 minute. Add the green onion
and mushrooms and cook for a further 1
minute or until just tender. Return chicken
to the Deep Pan. Add the sesame oil
and cook, stirring, for 3 minutes or until
chicken is cooked. Season to taste.
5. Serve with steamed rice.
Ingredients
• 2 tablespoons olive oil
• 1.2kg boned rolled lamb shoulder
• 1 tablespoon ground cumin
• 1 tablespoon smoky paprika
• 2 red onions, cut into wedges
• 2 cloves garlic, sliced
• 1 cup (250ml) white wine
• 2 cups (500ml) chicken stock
• 400g can diced tomatoes
• 2 rosemary sprigs
• 600g chat (baby) potatoes, halved
• 1 cup frozen peas, thawed
• 2 tablespoons nely grated lemon zest
• 2 tablespoons chopped at-leaf parsley
Method
1. Insert the Deep Pan and set heat to
high and add oil. Sprinkle lamb all over
with cumin and paprika and add to Deep
Pan. Cook, turning, for 3 minutes or until
browned all over. Transfer lamb to a plate.
2. Add the onion and garlic to the Deep
Pan and cook, stirring, for 2 minutes or
until softened slightly. Add the wine and
bring to the boil, cook for 2 minutes or
until slightly reduced. Stir in the stock and
tomato. Return lamb to Deep Pan, add
rosemary and cook, covered with lid, for 4
hours, or until lamb is very tender. Turning
lamb occasionally.
3. Add potatoes in the last hour of
cooking.
4. Add peas and cook for 5 minutes or
until peas are hot.
5. Serve sprinkled with lemon zest and
parsley.

15
Yellow Fish Curry with Pistachio Rice
Prep Time: 5 mins | Cook Time: 10 mins | Serves 4
Ingredients
• 1 tablespoon peanut oil
• ½ cup yellow curry paste
• 2 x 400ml cans coconut milk
• 1 x 400ml can coconut cream
• 800g rm white boneless skinless sh llets,
cut into 4cm pieces
• 100g snow peas, trimmed
• 450g packet microwave white rice, heated
• ¼ cup chopped pistachios
• ½ cup coriander sprigs
• 1 fresh long red chilli, sliced
• Green onion curls, to serve
• Lime cheeks, to serve
Method
1. Insert the Deep Pan, set heat to high
and add the oil. Cook curry paste, stirring
for 30 seconds or until fragrant. Add the
milk and cream and bring to the boil.
Reduce heat to medium.
2. Place sh piece in deep pan and cover
with lid, cooking for 5 minutes or until sh
is just cooked through. Season.
3. Add the snow peas to the Pot. Cook for
2 minutes or until snow peas are bright
green.
4. Prepare the rice according to
instructions.
5. Combine the hot rice and pistachio in
a bowl, then spoon onto plates. Top with
sh curry.
6. Garnish with coriander, chilli and green
onion. Serve with lime cheeks.
RECIPES  GRIDDLE PAN
Mexican Spiced Chicken Wrap
Prep Time: 10 mins | Cook Time: 10 mins | Serves 4
Ingredients
• 12 chicken tenderloins
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoky paprika
• 1 clove garlic, crushed
• 2 tablespoons olive oil
• 1 avocado, mashed
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 12 small our tortillas, heated
• 12 baby cos lettuce leaves
• 12 slices jalapeno chilli, optional
• Sweet chilli sauce, to drizzle
• Coriander sprigs, to garnish
Method
1. Place chicken in a small glass dish.
Sprinkle the cumin, coriander and paprika
over chicken, add the oil and garlic. Toss
to combine. Cover with plastic food wrap.
Marinate for 15 minutes.
2. Insert the Griddle Dish and set heat
to high. Cook chicken, in 2 batches,
turning occasionally, for 8 minutes or until
browned and cooked through. Transfer
to a plate and cover with foil, rest for 5
minutes. Season.
3. Meanwhile, combine the avocado, sour
cream and juice in a bowl. Season.
4. Spread each wrap with guacamole. Top
with a lettuce leaf, a chicken tenderloin
and jalapeno chilli (if using).
5. Serve drizzled with sauce and garnish
with coriander on top.

16
Caramalised Maple Peaches with Toasted Almonds
Prep Time: 5 mins | Cook Time: 10 mins | Serves 4
Goyza
Prep Time: 15 mins | Cook Time: 15 mins | Makes 18
RECIPES  GRIDDLE PAN
Ingredients
• ¼ cup slivered almonds
• ¼ cup moist coconut akes
• 8 peaches, cut in half, destoned
• ¼ cup (60ml) maple syrup
• ¼ cup (60ml) honey
Method
1. Insert the Griddle Pan and set heat to
high. Cook almonds, stirring, for 1 minute
or until golden brown. Transfer to a plate.
2. Add coconut to pan and cook, stirring
for 30 seconds or until golden brown.
Transfer to same plate with almonds.
3. Add peaches, cut-side down, to Griddle
Pan and cook for 3 minutes or until
browned.
4. Drizzle over the maple syrup and honey.
Reduce heat to medium and cook, turning
peaches occasionally for a further 3
minutes or until peaches are tender and
sticky.
5. Arrange peaches on a serving plate.
Drizzle with cooking syrup from Griddle
Pan. Sprinkle with almonds and coconut.
Ingredients
• 2 teaspoons sesame oil
• 1 cup shredded Chinese cabbage
• 400g pork mince
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons grated ginger
• 1 clove garlic, crushed
• 2 green onions, nely chopped
• 1 egg, whisked
• 18 gow gee wrappers
• ¼ cup (60ml) peanut oil
• Chilli oil, to serve
• NOTE: Can swap pork mince with 400g
uncooked and peeled prawns
Method
1. Insert the Griddle Pan and set heat to
high. Add the sesame oil and cabbage,
cook, stirring occasionally, for 2 minutes
or until cabbage wilts. Transfer to a bowl.
Cool.
2. To the cabbage add the mince, soy
sauce, oyster sauce, ginger, garlic, onion
and egg, combine well. Season to taste.
3. For each goyza, spoon 1 tablespoon of
mince mixture onto centre of a gow gee
wrapper. Fold to enclose and form a semi-
circle. Pinch and fold edges of wrapper to
seal and enclose lling. Repeat to make
18 goyza in total.
4. Wipe Griddle Pan clean, set heat to
high. Heat 1 tablespoon of the peanut oil
in dish. Cook goyza in 3 batches, for 2
minutes. Add 1 tablespoon water to pan
and cover with lid. Cook for 3 minutes
or until goyza are cooked. Transfer to a
serving plate.
5. Repeat with remaining goyza and water.
6. Serve goyza with extra soy sauce and
chilli oil.

17
White Chocolate Fundue with Berries
Prep Time: 10 mins | Cook Time: 5 mins | Serves 4
Ingredients
• 1 cup (250ml) thickened cream
• 100g white chocolate, nely chopped
• 1 teaspoon vanilla bean paste
• Pinch ground cinnamon
• To serve - Berries, mango, apricots,
marshmallows, sliced apple, melon
• TIP: swap the white chocolate for the same
amount of milk or dark chocolate and omit the
vanilla bean paste
Method
1. Insert the Fondue Tray and set heat to
high. Add the cream, chocolate, vanilla
bean paste and cinnamon to the round
centre dish.
2. Cook, stirring occasionally, for 5
minutes or until melted and smooth.
3. To Serve, turn heat o.
4. Arrange the berries, mango, apricots,
marshmallows, apple and melon in side
dishes to serve.
5. NOTE: Melted chocolate will last 7-10
minutes.
RECIPES  FONDUE TRAY
Cheese Fondue
Prep Time: 5 mins | Cook Time: 5 mins | Serves 4
Ingredients
• 3/4 cup (180ml) thickened cream
• ½ cup grated Colby cheese
• ½ cup grated Swiss cheese
• 2 tablespoons dry white wine or brandy
• Pinch of ground paprika, plus extra to sprinkle
• To serve - Corn chips, chorizo sausage, cherry
tomatoes, capsicum, bread sticks, broccoli
orets
Method
1. Insert the Fondue Tray and set heat to
high. Add cream, both cheeses, wine (or
brandy) and paprika to the round centre
dish.
2. Stir occasionally, for 5 minutes or until
melted and smooth.
3. To Serve, turn heat o and sprinkle
melted cheese with extra paprika.
4. Arrange the corn chips, sausage, cherry
tomatoes, capsicum, bread sticks and
broccoli orets in side dishes to serve.
5. NOTE: Melted chocolate will last 7-10
minutes.

18
Hoisin Pork Sliders
Prep Time: 10 mins | Cook Time: 15 mins | Makes 12
Ingredients
• 600g pork mince
• 1/3 cup fresh breadcrumbs
• 1 egg, whisked
• 2 tablespoons hoisin sauce
• 1 green onion, nely chopped
• 12 small brioche slider rolls, split
• 1 cup coleslaw, to serve
• 12 coriander sprigs
Method
1. Combine the mince, breadcrumbs, egg,
hoisin sauce and onion in a bowl. Shape
into 12 equal patties.
2. Insert the Mun Plate and set heat to
high. Place a patty in each hole, cover
with lid. Cook for 3 minutes. Using a
non-stich spatula, turn patties and cook
for a further 4 minutes or until brown
and cooked through. Transfer to a plate.
Repeat with remaining patties.
3. Place brioche bases on a serving
platter. Top with coleslaw, a patty and
a coriander sprig. Top with remaining
brioche tops. Secure with a toothpick to
serve.
Smoked Salmon with Chive Pikelets
Prep Time: 5 mins | Cook Time: 10 mins | Makes 12 | Serves 4
Ingredients
• 11/3 cups gluten-free self-raising our
• 1 egg, whisked
• ¾ cup (180ml) cup milk
• 2 tablespoons nely chopped chives
• Pinch of salt
• Cooking oil spray
• To serve – crème fraiche, sliced smoked
salmon, chopped capers and dill sprigs
Method
1. Sift our into a large bowl. Add the
egg and milk and whisk until smooth
and combined. Season with salt and add
chives.
2. Insert the Mun Plate and set heat to
high. Lightly spray holes with oil.
3. Pour half of the batter equally between
prepared holes. Cook for 3 minutes or
until bubbles appear on the surface. Using
a small non-stick spatula, turn pikelets.
Cook for 2 minutes or until golden brown
and cooked.
4. Serve with a dollop of crème fraiche,
topped with smoked salmon, capers and
dill sprigs.
RECIPES  MUFFIN TRAY

19
Mini Chocolate Cakes with Coee Glaze
Prep Time: 10 mins + cooling time | Cook Time: 20 mins | Makes 12
Vegan Chickpea Patties with Tabbouleh
Prep Time: 15 mins + chilling time | Cook Time: 10 mins | Makes 12
Ingredients
• 3/4 cup plain our
• ¼ cup cocoa powder
• ½ cup rmly packed brown sugar
• 60g butter, melted
• 11/4 cups milk
• 1 egg, whisked
• 1 tablespoon espresso coee, cooled
• 1 cup icing sugar
• 12 raspberries, to serve
Method
1. Sift the our and cocoa powder into a
bowl. Stir in sugar.
2. Whisk the butter, milk and egg in a jug.
Add to our mixture, stir until smooth and
combined.
3. Insert the Mun Plate and set heat
to high. Spoon heaped tablespoons of
batter into holes and level surfaces. Cover
with lid and cook for 8 minutes or until
a skewer inserted at centre comes out
clean. Using a non-stick spatula, transfer
cakes to a wire rack to cool.
4. Repeat with remaining batter to make
12 cakes in total.
5. Meanwhile, sift icing sugar into a bowl.
Stir in coee to make a smooth runny
icing.
6. Spread icing over cooled cakes. Top
with a raspberry.
Ingredients
• 420g can chickpeas, drained, mashed
• ½ cup cold mashed potato
• 1 clove garlic, crushed
• 2 tablespoons almond milk
• 2 tablespoons vegan breadcrumbs
• 2 tablespoons besan (chickpea) our
• 2 teaspoons ground cumin
• ½ cup sesame seeds
• 1 cup chopped at-leaf parsley
• 200g tomato medley, quartered
• 2 tablespoons lemon juice
• 2 green onions, sliced
• 2 tablespoons olive oil
• To Serve, Hummus, Sumac and Lemon
wedges
Method
1. Combine the chickpea, potato, garlic,
milk, breadcrumbs, besan our and the
cumin in a bowl. Season to taste. Shape
into 12 patties and coat each lightly in
sesame seeds. Chill 15 minutes.
2. Insert the Mun Plate and set heat on
high. Place a patty in each hole, cover
with lid and cook for 3 minutes. Using a
non-stick spatula, turn patties and cook
for a further 3 minutes or until golden
brown and heated through. Transfer to a
plate. Repeat with remaining 6 patties.
3. Meanwhile, combine the parsley,
tomato, juice, onion and oil in a bowl.
Season to taste.
4. Spoon tabbouleh onto serving plates,
top with chickpea patties and hummus.
Sprinkle with sumac. Serve with lemon
wedges.

20
NOTES