Zesty Chickpea Cakes
(26 Feb 2018)

Zesty Chickpea Cakes Expresso

Zesty Chickpea Cakes
 
Recipe by Nicole Snelling
 
Yoghurt sauce:
½ Cup Double thick plain yoghurt
¼ Cup Cream O’ Naise
1 Tbsp chopped parsley
1 Tbsp Cumin
¼ tsp Smoked paprika
Salt and pepper
 
Place all the ingredients into a mixing bowl, season and serve with the chickpea cakes
 
Chick pea cakes:
1 tin chickpeas, drained
2 Garlic cloves or 3 small ones
½ Red onion, finely chopped
1 Large egg
¼ Cup breadcrumbs
Zest and juice of one lemon
1 tsp Cumin
Handful of dill, chopped
3 Tbsp Olive oil
Pinch of cayenne pepper
Salt and pepper
 
Fry off the red onion in 1 Tbsp of olive oil in a medium heated sauce pan, until soft for 5-7 minutes.
Place the chickpeas in a food processor and pulse until they are tiny pieces. You still want them to be slightly chunky to add texture to the cake.
Add the chickpeas and onions into a mixing bowl and add the rest of the ingredients. Mix well and season.
Once the mixture is well combined, form 7-8 patties and refrigerate for at least 1 hour.
Preheat the oven to 160°C.
Line a baking tray with no-stick baking paper. Place the patties on the baking tray and drizzle with the olive oil.
Bake the cakes for 5-7 minutes until golden brown, then flip them and bake again for 5-7 minutes until golden brown.
Serve the cakes with the yoghurt sauce.

 

 

 

 

 

 

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