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Type of cooking:
Hob
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients (for 4 people) :Fo the chickpea cakes:
-250g boiled chickpeas, drained and coarsely blended
-2.5cm piece of fresh ginger, peeled and finely chopped
-5 fresh curry leaves, finely shredded
-2 green chillies, finely chopped
-2 lime leaves, finely shredded
-1/2 large red onion, finely chopped
-2 tablespoons peanuts, roasted in a dry frying pan and then coarsely crushed
-1 tablespoon gram (chickpea) flour
-1 tablespoon chopped fresh coriander
-2 teaspoons fennel seeds
-2 teaspoons salt
-1 teaspoon ajowan seeds
-1 teaspoon cornflour
-1 teaspoon cumin seeds
-1 teaspoon sesame seeds
-1 teaspoon sugar
-1 teaspoon tahini (sesame paste)
-1/2 teaspoon black onion seeds
-Juice of 1 lemon
For the Quinoa Salad:
-2 teaspoons vegetable oil
-1/2 teaspoon black mustard seeds
-200g quinoa, boiled, drained and left to cool
-1 green chilli, finely chopped
-1/2 large red onion, thinly sliced
-1/2 red pepper, thinly sliced
-2.5cm piece of fresh ginger, peeled and finely chopped
-1 tablespoon chopped fresh coriander
-1 teaspoon salt
-Juice of 1/2 lemon Method: First we'll start with the easy part by preparing the quinoa salad. Heat the oil in a frying pan to smoking point and add the mustard seeds.
When they crackle, remove the pan from the heat and pour the oil and seeds into the quinoa. Add the remaining ingredients, mix together, adjust the seasoning and set aside.
Combine all the ingredients forthe chickpea cakes. With wet hands, divide the mixture into 12 equal balls (they should each weigh about 30g) and flatten slightly. Heat enough oil for deepfrying in a deep-fat fryer or a deep, heavy-based saucepan to 180°C.
Add the chickpea cakes and deep-fry for 1–2 minutes, until crisp and golden brown.
Drain well on kitchen paper and serve immediately while still hot with the quinoa salad and curried yoghurt. |
