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Mini chickpea cakes with coriander and pistachio chutney

  • makes 18

This spiced up veggie main holds it's own against any meaty dish. Challenge yourself and impress your guests with our best chickpea cakes served with pistachio chutney.

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Ingredients

  • vegetable oil
  • cumin seeds 1 tsp
  • onion 1, chopped
  • root ginger a walnut-sized piece, roughly chopped
  • garlic 4 cloves
  • chilli powder ½ tsp
  • ground coriander 2 tsp
  • garam masala 1 tsp
  • ground cumin ½ tsp
  • dried mango powder (amchoor) 1 tsp (optional) available from seasonedpioneers.com
  • chickpeas 2 × 400g tins, rinsed and drained
  • coriander chopped to make 5 tbsp
  • cornflour 2 tsp mixed with 2½ tbsp water

coriander and pistachio chutney

  • coriander a large bunch
  • mint a handful of leaves
  • lemon juice 3-4 tsp
  • green chilli ½
  • garlic 1 small clove
  • root ginger a thumbnail-sized piece, peeled
  • golden caster sugar ¾ tsp
  • shelled pistachio nuts 1 tbsp

Method

  • Step 1

    Heat 3 tbsp oil in a large non-stick frying pan. Add the cumin and fry for 30 seconds then add the onion and cook until softened and golden brown, about 8-10 minutes.

  • Step 2

    Meanwhile, whizz the ginger and garlic in a blender to a purée (use a little water if you need to). Add to the onions and continue cooking until the moisture has dried up.

    Stir in the rest of the spices and mango powder, season with salt and ½ tsp black pepper and add the chickpeas. Cook for 3-4 minutes, stirring occasionally.

  • Step 3

    Reserve 4 tbsp of this mixture then whizz the rest in a food processor to a paste. Add more seasoning and chilli, if you like. Add the reserved chickpea mix and the coriander and mix.

    Shape into 18 little cakes and chill for 30 minutes.

  • Step 4

    Heat 1 tbsp oil in the same large frying pan. Dip each cake in the cornflour mixture then fry in batches until browned on both sides, around 2 minutes a side.

    To make the chutney, blend all the remaining ingredients to a smooth purée with 2 tbsp water. Serve with the cakes.

Nutritional Information

  • Kcals 80
  • Carbs 6.5g
  • Protein 2.5g
  • Fat 5g
  • Salt 0.16g
  • Saturates 0.5g
  • Fibre 1.2g
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