Spiced Chickpea Cakes with a Radish and Yoghurt Topping

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Spiced Chickpea Cakes with a Radish and Yoghurt Topping

SERVES 2-3

10 MINS PREP

COOKS IN 30 MINS

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.

Keep this recipe for later

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Tailored to Taste

Chickpeas garner a world of delicious possibilities and can be transformed into the most delicious vegetarian dishes. These daal-based treats are no exception.

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 yogurt, 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 legumes 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 yogurt 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 yogurt and relish.

Tailored to Taste

Chickpeas garner a world of delicious possibilities and can be transformed into the most delicious vegetarian dishes. These daal-based treats are no exception.

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 yogurt, 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 legumes 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 yogurt 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 yogurt and relish.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Punjabi Chickpea Masala

A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.

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