Curried Chickpea Cakes

  1. 1.
  2. Preheat your oven to 400 F. In a microwave safe dish cook the frozen veggies in 1/2 cup of water for about 5 minutes.
  3. Just until thawed, not really cooking itthat will come later.
  4. When done, set aside.
  5. 2.
  6. Puree the chickpeas.
  7. I have a mini food processor and just did small batches until done.
  8. You want the chickpeas creamy, but a few lumps is good.
  9. If they arent pureed enough they wont stick together very well.
  10. 3.
  11. In a large bowl add the mashed chickpeas, 1 cup of veggies, salt, pepper and Maharajah spice.
  12. Stir well.
  13. 4.
  14. Form the mixture into 2-inch wide patties (recipe makes 6 assembled patties, so split the mixture into 12 and form into patties).
  15. This seemed to be the best size so that they didnt fall apart during cooking.
  16. Place a thin slice of paneer cheese on top of 6 patties and then cover with another patty, and seal the edges.
  17. 5.
  18. In a large skillet, add the vegetable oil and heat over medium-high heat.
  19. When oil is hot, place some of the cakes in the pan and cook each side 5-7 minutes.
  20. It will get more yellow in color and a crispy outside when close to done.
  21. When done, set them aside on a paper towel lined plate while you cook the rest of the patties.
  22. 6.
  23. Place the naan on a baking sheet and sprinkle the top with water.
  24. Bake at 400 F for 3 minutes and them remove them from oven.
  25. Cut into (somewhat) even squares.
  26. 7.
  27. To build your dinner, put the naan on the plate first, then a finished chickpea cake and finally top with tzatziki sauce.
  28. Enjoy!
  29. !

frozen carrot, chickpeas, salt, pepper, spice, paneer cheese, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/curried-chickpea-cakes/ (may not work)

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