Chickpea and Coriander Cakes |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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A little something different. Ingredients:
2 (15 ounce) canned chick-peas, drained |
2 garlic cloves, crushed |
1 bunch scallion, chopped |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 fresh green chile, cored, seeded and finely chopped |
2 tablespoons chopped fresh cilantro |
1 small egg, beaten |
2 tablespoons all-purpose flour, plus extra for dusting |
salt |
fresh ground black pepper |
vegetable oil, for shallow frying |
fresh cilantro, to garnish |
Directions:
1. In a blender or food processor, process the chick-peas until smooth.
2. Add the garlic, scallions, cumin and ground coriander.
3. Process again until well combined.
4. Spoon the mixture into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mixture is very soft add a little more flour.
5. Chill about 30 minutes to firm the mixture.
6. **To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 teaspoon salt and leave to drain 30 minutes.
7. Pat dry with paper towels and place in a bowl.
8. Stir in the yogurt and garlic and season with pepper.***(bottom of directions for dip recipe)
9. With floured hands, shape the chick-pea mixture into 12 cakes.
10. In a skillet, heat the oil and fry the cakes 2 to 3 minutes on each side, until crisp and golden.
11. Drain on paper towels.
12. Garnish with fresh cilantro and serve with the dip.
13. Makes 4 servings.
14. ****Cucumber & Yogurt Dip*****.
15. 1/2 cucumber, peeled, seeded and diced.
16. 2/3 cup Greek yogurt.
17. 1 clove garlic, crushed.
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