Crispy Cajun Chickpea Cakes
Cajun cuisine represents the food of the French-speaking Acadian people of Louisiana. Green bell pepper, onion, celery and garlic are strongly represented, as well as parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper spices. Barbequing with Cajun seasoning is most typical, and this chickpea cake recipe follows this form.
1 Tbsp canola oil
¼ cup diced onion
¼ cup diced green pepper
1 celery stalk, diced
1 can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
Pinch of cayenne pepper
1 tsp medium peri-peri sauce
2 Tbsp chopped fresh parsley
2 Tbsp cake flour
1 Tbsp cornflour
Salt and pepper to taste
Canola oil for frying
- Heat the oil in a frying pan over medium heat.
- Sauté the onion, green onion, and celery for 5-7 minutes, until softened. Remove from heat.
- Place the chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much.
- Place chickpeas in a bowl and add spices, peri-peri sauce, and parsley. Mix well. Add flour and cornflour and mix well. Place in the fridge for at least 30 minutes to firm up.
- Heat a thin layer of oil in a frying pan over medium/medium-high heat.
- Shape the chickpea mixture into 12 patties or 24 mini-patties, coat in seasoned flour and fry in batches, 2-3 minutes per side, or until crispy and browned.
- Drain on paper towels and serve hot as a snack with a barbeque or hot pepper dipping sauce.
Serves 12 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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