Makes up to 25 cakes depending on how big you wish to make them! Preparation 15 mins + at least 30mins chilling time, cooking time approx 6 – 8 mins
a 400g tin of plain cooked chickpeas (drained, rinsed and coarsely mashed)
½ a red pepper (cut into small dice)
1 small spring onion (thinly sliced)
1 medium-sized carrot (washed and coarsely grated)
A few good twists of Bim’s Kitchen African Pepper Spice Mill
50g Bim’s Kitchen African Chilli Coconut Relish
60g bean sprouts (coarsely chopped)
50g plain bread crumbs
Ω tsp cornflour
1 tbsp cold pressed rapeseed oil
2 tbsp cold water
First thoroughly whisk the cornflour, rapeseed oil and water together in a cup and set aside. Combine the mashed chickpeas, red pepper, spring onion, carrot, bean sprouts, bread crumbs and Chilli Coconut Relish in a large bowl. Gently but thoroughly combine all the ingredients together. Sprinkle the salt and Pepper Spice Mill grinding over the mixture and mix again. Pour over the cornflour mixture and mix again. Place the bowl in the fridge for at least 30mins.
Take a table spoon of of the mixture at a time and gently roll ito into a ball and then evenly flatten and shape into a small cake. The cakes can be either be cooked at this stage or returned to the fridge until later.
When ready to cook, heat some rapeseed or sunflower oil in a frying pan (enough to come nearly half-way up the side of the cakes) then carefully place the cakes in the oil, a few at a time to avoid over-crowding, and fry for about a minute each side until crisp and golden brown.
Serve a few as a starter with some salad and/or a nice dip or relish.