Spiced chickpea cakes with rainbow slaw

Recipes / Vegetarian

A quick spin in a food processor turns humble pantry ingredients into star patties.

Recipe «Spiced chickpea cakes with rainbow slaw» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp olive oil, 1 red onion, finely chopped, 3cm-piece fresh ginger, peeled, grated, 3 garlic cloves, crushed, 2 1/2 tsp garam masala , 2 x 400g cans Chick Peas No Added Salt, rinsed, drained, 1/4 cup fresh coriander leaves, 1 egg , 1 tbsp mango chutney, 60g dried breadcrumbs, Low-fat Greek yoghurt, to serve, 400g red cabbage, shredded, 1 large carrot, peeled, coarsely grated, 1/2 red capsicum, thinly sliced, 1/4 cup fresh coriander leaves, 70g low-fat Greek yoghurt.

Ingredients:

  • 1 tsp olive oil 
  • 1 red onion, finely chopped 
  • 3cm-piece fresh ginger, peeled, grated 
  • 3 garlic cloves, crushed 
  • 2 1/2 tsp garam masala 
  • 2 x 400g cans Chick Peas No Added Salt, rinsed, drained 
  • 1/4 cup fresh coriander leaves 
  • 1 egg 
  • 1 tbsp mango chutney 
  • 60g dried breadcrumbs 
  • Low-fat Greek yoghurt, to serve 
  • 400g red cabbage, shredded 
  • 1 large carrot, peeled, coarsely grated 
  • 1/2 red capsicum, thinly sliced 
  • 1/4 cup fresh coriander leaves 
  • 70g low-fat Greek yoghurt 
  • 1 tbsp lemon juice 
  • 1 tbsp mango chutney 

Instructions

  1. Heat oil in a non-stick frying pan over medium heat. Stir in the onion, ginger, garlic and garam masala for 4 minutes or until onion is soft. Set aside to cool slightly.
  2. Process onion mixture, chickpeas, coriander, egg and chutney in a food processor until almost smooth. Transfer to a bowl. Season and stir in breadcrumbs. Shape mixture into eight 1.5cm-thick patties. Transfer to a plate. Place, covered, in fridge.
  3. To make the rainbow slaw, combine the cabbage, carrot, capsicum and coriander in a bowl. Combine yoghurt, lemon juice and chutney in a bowl. Stir into cabbage mixture.
  4. Heat a non-stick frying pan over medium heat. Spray with olive oil. Cook the patties, in 2 batches, turning, for 3-4 minutes or until golden brown. Transfer to a plate.
  5. Divide the rainbow slaw and patties among plates. Serve with yoghurt.