Spiced Chickpea Cakes with a Radish and Yoghurt Topping
Spiced Chickpea Cakes with a Radish and Yoghurt Topping
Made With Our Punjabi Chickpea Masala
SERVES 4-6
10 MINS PREP
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.
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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
- 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.
- 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.
- For the relish, mix the radishes and chilli powder in a bowl, squeeze over half a lime, and season to taste. Set aside.
- 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.
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
- 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.
- 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.
- For the relish, mix the radishes and chilli powder in a bowl, squeeze over half a lime, and season to taste. Set aside.
- 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
This spiced chickpea masala is a no-brainer. It is absolutely delicious and takes a dish that would take hours to make from scratch to something you can whip up in minutes. But, it tastes every bit as complex and homemade! For people in Punjab, this is a classic soul food dish - tasty, wholesome, healthy and pure plant-powdered protein. It is best served with Indian flatbreads.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
