In my trawl through my recipe books last weekend I can across this recipe in Delias Vegetarian Cookbook and knew I just had to make it…I changed very slightly from the original, and mainly out of laziness as I felt there were to many steps for what is essentially a simple recipe. They tasted AMAZING and will be cooked ALOT in this house. Give them a try and let me know what you think.
1 tin of chickpeas
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 small onion peeled and finely chopped
1 small green pepper finely chopped
3 cloves of garlic finely chopped
2 small red chillies deseeded and finely chopped
1 teaspoon turmeric
10g fresh coriander
3 tablespoons ofGreek Yoghurt
Grated zest of 1/2 lemon
Juice of 1 lemon
3 tablespoons of wholemeal flour
Melt the butter in a frying pan and gently fry the onions, peppers, chillies and garlic until soft and just turning brown
Stir in the spices and cook for 30 seconds
Place the chickpeas and coriander in a food processed and pulse until chopped but retaining some texture.
Transfer to a bowl and mix in the onion garlic mix and stir in the lemon zest, juice and Greek yoghurt.
Give it a really good mix and season to taste.
Place in the fridge to firm up somewhat before shaping in to cakes.
When you have shaped the cakes, turn them in the wholemeal flour and place back in the fridge until ready to cook.
To cook fry in a flavourless oil, on a high heat for 2 minutes each side.
I served these with a side of sweet potato fries and some Greek yoghurt mixed with chopped mint and some wasabi paste…..heaven on a plate.