Curried Chickpea Cakes

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