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Chickpea Patties with Spicy Sauce

Patties:
2 420 g tin chick peas
2 tb Gluten free tikka paste
1 lg Red onion; diced
A lime; juice of
2 tb Fresh coriander; chopped
100 ml Olive oil for frying; (3 1/2floz)
Salt and freshly ground black pepper

For the Spicy Sauce:
1 ts Pure ginger; coriander, cumin and tumeric
2 tb Fresh coriander; chopped
2 ts Pure red paprika
1/2 ts Pure chilli powder
75 ml Water; (3 floz)
3 tb Sunflower oil
2 Garlic cloves; crushed (2 to 3)
1 ts Gluten free taramind paste
1/2 lg Chilli; chopped very finely
Freshly ground black pepper
100 ml Natural yogurt; (3 1/2 floz)

Mash the chick peas, leaving some whole. Add the tikka paste, red onion, lime juice, coriander and seasoning. Mix well.

Cover and chill for 20 minutes to enable the flavours to develop.

Work the mixture together and form 8 patties, roughly 7. 5cm (3 inch) across x 1cm ( 1/2 inch) high.

Heat the oil in a heavy based frying pan and cook for a couple of minutes both sides, until brown and crisp.

To make the sauce: mix all the dried spices together and add the water, and then the oil. Mix well. Add the crushed garlic, chilli and fresh coriander. Mix and set to one side. Add the yogurt just before serving.

Notes Ideal served with a crisp salad.


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