INDIAN VEGETABLE CAKES WITH CHICKPEAS

INDIAN-SPICED VEGETABLE CAKES WITH CHICKPEAS

Indian-spiced vegetable cakes with chickpeas is a popular vegetarian dish that is enjoyed in India and other parts of South Asia. This dish is a flavorful and healthy alternative to traditional meat-based dishes, and is a great option for those who are looking for a delicious and nutritious meal.

To make Indian-spiced vegetable cakes with chickpeas, a mixture of grated vegetables, such as carrots, potatoes, and zucchini, is combined with chickpeas and spices such as cumin, coriander, and turmeric. The mixture is then shaped into cakes and shallow-fried until crispy on the outside and tender on the inside.

The result is a delicious and flavorful dish that is packed with nutrients. The vegetables provide a good source of vitamins and minerals, while the chickpeas provide protein and fiber. The spices used in the dish add depth of flavor and make each bite a delicious and aromatic experience.

These vegetable cakes are versatile and can be served as a main dish, side dish, or appetizer. They are often served with a side of rice or bread, and can be accompanied by a variety of sauces and chutneys to enhance the flavor.

One of the benefits of this dish is that it is easy to prepare and can be made ahead of time. The cakes can be formed ahead of time and stored in the refrigerator until ready to be cooked, making it a convenient and time-saving meal option.

In conclusion, Indian-spiced vegetable cakes with chickpeas is a delicious and healthy vegetarian dish that is enjoyed in India and other parts of South Asia. It is a great alternative to traditional meat-based dishes, and is packed with nutrients and flavor. Whether enjoyed as a main dish or a side dish, this dish is sure to be a hit with family and friends.

 Time Spent Preparing: 20 minutes

10 minutes for cooking

Total: thirty minutes

Each bite of these Indian-spiced vegetable cakes with chickpeas is bursting with flavour and healthy components. Served with a smooth yoghurt sauce with mint.

Course: Starter

Asian cuisine

8 portions

160 Kilocalories

Ingredients

Mint Yogurt Sauce: 1) Half a cup plain nonfat, plain nondairy, or plain Greek yoghurt (soy, rice, coconut)

2) 1 tablespoon fresh, freshly sliced mint leaves

3) 1 tablespoon finely sliced green onions

4) One-half teaspoon of kosher salt

5) 1/8 teaspoon freshly ground black pepper

VEGETABLE CAKES

1) 15 ounces each of garbanzo beans, chickpeas, and lentils (1 can).

2) Grate 1 cup of zucchini.

3) 1/2 cup grated carrots

4) Half a cup cooked green peas

5) 3 minced garlic cloves (2 teaspoons)

6) 1/4 cup of oat flour

7) 1 tablespoon ground flaxseed

8) One-half teaspoon of ground turmeric

9) One tablespoon of curry powder

10) One kosher salt teaspoon

11) One-half teaspoon freshly ground black pepper

12) One-quarter teaspoon ground chilli pepper (optional)

13) Ghee, grape seed oil, or two tablespoons of olive oil

Instructions

Yogurt Mint Sauce

Combine yoghurt, mint leaves, green onions, salt, and pepper in a small bowl. Taste, then season to taste. If you won't be serving right away, refrigerate.

Vegetable Cakes

1) Pulse chickpeas in a food processor or blender for about 30 seconds, scraping down the sides as necessary, until a rough puree forms.

2) It shouldn't be a smooth puree; rather, it should have some smaller fragments of beans and have the appearance of mashed potatoes. The fritters will acquire some texture as a result.

3) Combine the ground chickpeas, zucchini, carrots, peas, garlic, oat flour, flaxseed, turmeric, curry, salt, pepper, and chilli pepper in a medium-sized bowl.

4) Form a ball with your hands using 3 tablespoons of the mixture; as you push the mixture together to form the ball, it should stick together.

5) Shape into a patty that is 2 12 to 2 34 inches wide and 12 inch thick. This ought to produce 8 cakes. As you complete each cake, place onto a sheet pan.

6) Set a sizable cast iron or saute skillet over medium heat.

7) Stir in 1 tablespoon of oil and let it warm.

8) Place half of the cakes in the pan and cook for 4 to 5 minutes on each side, or until the tops are golden and crispy.

9) You can cook all 8 at once if your pan is big enough.

10) Move to a plate covered with paper towels.

11) If additional oil is required, add it and let it heat.

12) Prepare the remaining cakes as instructed above.

13) Immediately serve the heated veggie cakes with the mint yoghurt sauce. Enjoy!