Mini chickpea cakes with coriander and pistachio chutney
- Preparation and cooking time
- Total time
- makes 18
Ingredients
- vegetable oil
- 1 tsp cumin seeds
- 1 onion, chopped
- a walnut-sized piece root ginger, roughly chopped
- 4 cloves garlic
- ½ tsp chilli powder
- 2 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground cumin
- 1 tsp (optional) available from seasonedpioneers.com dried mango powder (amchoor)
- 2 × 400g tins chickpeas, rinsed and drained
- chopped to make 5 tbsp coriander
- 2 tsp mixed with 2½ tbsp water cornflour
coriander and pistachio chutney
- a large bunch coriander
- a handful of leaves mint
- 3-4 tsp lemon juice
- ½ green chilli
- 1 small clove garlic
- a thumbnail-sized piece root ginger, peeled
- ¾ tsp golden caster sugar
- 1 tbsp shelled pistachio nuts
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.
