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Chilli Chickpea Cakes

This recipe is for vegan Chilli Chickpea Cakes, served with a papaya (paw paw) and coriander salsa. It can be served as a snack or appetiser. It was kindly submitted by Mellissa Bushby of The Vegetarian Kitchen.

Ingredients

Chilli Chickpea Cakes - photo courtesy Random/Struik (photographer: Sean Calitz)Chick pea cakes
30 ml (2 Tbsp) sunflower oil
1 peeled and finely chopped onion
15 ml (1 Tbsp) ground cumin
1 x 400g can drained and rinsed chickpeas
30 ml (2 Tbsp) capers
1 bread roll, blitzed to a coarse crumb
60 ml (¼ cup) flour
30 ml (2 Tbsp) spicy chutney
3 red or green finely chopped chillies
Salt and freshly ground black pepper to taste
Flour for dusting
Oil for frying

Papaya and coriander salsa
2 papayas, pips and skin removed and diced into small cubes
1 finely chopped medium red onion
1 finely chopped red chilli
Roughly chopped fresh coriander
Juice and zest of 1 orange
Juice and zest of 1 lime
Salt and freshly ground black pepper to taste

Cooking Instructions

For the chilli chickpea cakes
  • Heat 1 tablespoon of oil in a frying pan and fry the onions and ground cumin until the onions are soft and translucent.
  • Mash the chickpeas in a bowl with a potato masher or ricer. Add the onions and the rest of the oil.
  • Lightly crush the capers with a fork and add to the chickpeas.
  • Add all other ingredients for the chickpea cakes (except the flour for dusting and oil for frying). Mix well, using your hands (you can also put all the ingredients into a blender or food procsesor and pulse to combine).
  • If the mixture is too dry, add a dash more oil or chutney; if it is too wet, add 1 or 2 more tablespoons of flour.
  • Shape the mixture into evenly sized patties. Dust lightly with flour and set aside on a dry plate or board (or place in the fridge for 10 minutes) before frying.
  • In a non-stick frying pan, heat the oil, but don't let it get too hot. Fry the cakes, a few at a time. Take care not to turn them too soon; they need to form a crust. When they are golden brown on one side, flip them over and fry until golden and cooked through.
  • Remove from the frying pan and drain on roller towel.
  • Makes 4-6 patties.
For the papaya and coriander salsa
  • Combine the papaya, onion, chilli and coriander in a bowl.
  • Add the juice and zest of the orange and lime and season well with salt and pepper.
  • Stir to combine and set aside for the flavours to merge.
Serves 6 people

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