Spiced Chickpea Cakes with a Radish and Yoghurt Topping

Spiced Chickpea Cakes with a Radish and Yoghurt Topping

Made With Our Punjabi Chickpea Masala -
2 SERVES
SERVES 4-6
prep
10 MINS PREP
20 MINS COOK
30 MINS COOK
These vegetarian chickpea kebabs are soo delicious, crisp, savoury and Make them small for a starter or larger as a main and serve with a salad.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 100g cooked mashed potato
  • 30g dried breadcrumbs
  • 3 tbsp coriander, chopped
  • 1 egg, beaten
  • 2 tbsp vegetable oil, to cook
  • 5 radishes, very finely chopped
  • 1/8 tsp red chilli powder
  • 100ml Greek yoghurt, to serve for the quick radish relish
  • 1 lime, halved
Method
  1. Dry-toast the spices from the whole spice sachet in a pan to bring out the flavour, then grind into a powder. Return to the pan, add the chickpea and Tarka sauce pouches from the pack and cook until quite dry, mash them well but retain some chickpea texture. Semi-mash the pulses so the mixture has some texture but will also stick together. Remove from the heat and leave to cool.
  2. Mix in the mashed potatoes, breadcrumbs, a little black pepper and half of the coriander. Add enough beaten egg to combine into a firm texture. Then divide the mix into eight and shape into small round cakes. Chill for 15 minutes.
  3. For the relish, mix the radishes and chilli powder in a bowl, squeeze over half a lime, and season to taste. Set aside.
  4. Mix the remaining coriander with the Greek yoghurt and season lightly. Heat the oil in a non-stick frying pan over medium heat and fry the cakes for 2-3 minutes on each side, or until crisp all over. Serve with the yoghurt and relish.
  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 100g cooked mashed potato
  • 30g dried breadcrumbs
  • 3 tbsp coriander, chopped
  • 1 egg, beaten
  • 2 tbsp vegetable oil, to cook
  • 5 radishes, very finely chopped
  • 1/8 tsp red chilli powder
  • 100ml Greek yoghurt, to serve for the quick radish relish
  • 1 lime, halved
  1. Dry-toast the spices from the whole spice sachet in a pan to bring out the flavour, then grind into a powder. Return to the pan, add the chickpea and Tarka sauce pouches from the pack and cook until quite dry, mash them well but retain some chickpea texture. Semi-mash the pulses so the mixture has some texture but will also stick together. Remove from the heat and leave to cool.
  2. Mix in the mashed potatoes, breadcrumbs, a little black pepper and half of the coriander. Add enough beaten egg to combine into a firm texture. Then divide the mix into eight and shape into small round cakes. Chill for 15 minutes.
  3. For the relish, mix the radishes and chilli powder in a bowl, squeeze over half a lime, and season to taste. Set aside.
  4. Mix the remaining coriander with the Greek yoghurt and season lightly. Heat the oil in a non-stick frying pan over medium heat and fry the cakes for 2-3 minutes on each side, or until crisp all over. Serve with the yoghurt and relish.
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.
£3.00
( / )
75p per 100g
Free delivery over £25 Free delivery over £25
Order before 12pm Order before 12pm
Anjum recommends
If you like this recipe, you might also enjoy these delicious delights
Reviews
HELP ME