Delia's spiced chickpean cakes

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with red onion and cilantro salad

 

 

* Exported from MasterCook *

 

Spiced Chickpea Cakes with Red Onion and Coriander Salad

 

Recipe By :Delia Smith

Serving Size : 6 Preparation Time :0:00

Categories : Beans Legumes Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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8 ounces dried chickpeas -- soaked overnight

2 small red chili peppers -- deseeded and finely chopped

1/2 ounce fresh cilantro -- (or half bunch)

1 teaspoon coriander seeds -- (heaping)

1 teaspoon cumin seed -- (heaping)

2 ounces butter

1 small onion -- peeled, finely chopped

1 small green pepper -- deseeded, finely chopped

3 large garlic cloves -- peeled, finely chopped

1 teaspoon turmeric

500 grams Greek yoghurt

1/2 lemon -- grated zest

2 teaspoons lemon juice

salt and freshly milled black pepper

For the frying:

1 large egg -- beaten

3 tablespoons wholemeal flour or chickpea flour (gram flour)

2 tablespoons groundnut oil

For the red onion salad:

1 medium red onion -- peeled and thinly sliced into half-moon

shapes

1 teaspoon grated lemon zest

1 lemon -- the juice

3 tablespoons fresh cilantro leaves

 

You will also need a large frying pan.

 

First pour the soaked and drained chickpeas, together with enough fresh water to

cover them, into a saucepan, then bring them to the boil, cover with a lid and

simmer for about 30 minutes or until they're absolutely tender. Then drain them

thoroughly in a sieve.

 

Whilst the chickpeas are cooking prepare the red onion salad – mix the onion

with the lemon zest, juice and coriander in a small bowl and set aside to

marinate for at least 30 minutes.

 

Next you need to roast the coriander and cumin seeds in order to draw out their

fragrance and flavour. To do this place them in a small frying pan or saucepan

over a medium heat and stir and toss them around for about 1-2 minutes or until

they begin to look toasted and start to " jump " in the pan. Now transfer them to

a pestle and mortar and crush them to a powder.

 

After that put the butter in a saucepan and gently fry the onion and green

pepper along with the garlic and chillies for 5 minutes until they have softened

and begun to turn brown. Then stir in the toasted ground spices and turmeric and

continue to cook for a further 30 seconds.

 

Next tip the chickpeas into a food processor along with the fresh coriander and

process until everything is evenly chopped, but not to a purée – the chickpeas

should still have some of their texture. Transfer to a bowl now and stir in the

softened onions, spices, 3 tablespoons of the Greek yoghurt and the lemon zest

and juice. Now give it all a really good mix, taste, and add plenty of

seasoning. As soon as the mixture is cool enough to handle, form it into 12

patties for a starter. They should be about 2 inches in diameter and 1/2 inch

thick, or 8 larger patties if you are serving them for a main course.

 

Now coat each one first with beaten egg then toss them around in the wholemeal

or chickpea flour. Next heat a couple of tablespoons of oil in a frying pan on a

high heat and when it's really hot, fry the cakes in two batches to a golden

brown colour, about 1 minute on each side. Drain well on kitchen paper and serve

as soon as possible with the red onion salad and about 2 rounded tablespoons

Greek yoghurt per person.

 

 

Description:

" AKA Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad "

Source:

" Delia's Vegetarian Collection by Delia Smith (Publisher: McClelland &

Stewart; ISBN: 0771082207; Nov 2002) "

S(Photo):

" http://www.deliaonline.com/recipes/r_0000001000.asp "

Copyright:

" BBC Good Food Dec 2002 "

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Per Serving (excluding unknown items): 362 Calories; 18g Fat (43.7% calories

from fat); 13g Protein; 40g Carbohydrate; 9g Dietary Fiber; 62mg Cholesterol;

141mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : At the football club we're always trying out new ideas for vegetarians

(ie the real ones who don't eat fish). This one's a real winner and can hold its

own against any meat or fish recipe. If you're serving it as a main course, it's

nice with some nutty brown rice. Serves 6 as a starter or 4 as a main course

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1671 0 0 0 0 0 3309 1074 0 0 0 0 0