We found this recipe on Pinterest this morning and made them for dinner tonight.
They were really easy to make and stayed well formed when cooking (these things have a tendency to break apart sometimes). Really great aromas while cooking too. I actually added a couple of extras in some spring onion and red peppers to give them some crunch.
Ingredients
- 2 15.5 oz cans of chickpeas, drained
- 1 cup of frozen carrots, peas, corn, thawed
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Maharajah Spice
- 1 8 oz block Paneer Cheese
- 2 tablespoons Vegetable Oil
Method
1. In a microwave safe dish cook the frozen veggies in 1/2 cup of water for about 5 minutes. Just until thawed, not really cooking it – that will come later.
2. In a food processor puree the chickpeas. You want the chickpeas creamy, but a few lumps is good. If they're not pureed enough they won't stick together very well when it comes to cooking them..
3. In a large bowl add the pureed chickpeas, 1 cup of veggies, salt, pepper, and Indian spice. Mix well.
4. Form into 2 inch wide patties, this seemed to be the best size so that they don't fall apart during cooking. Place a thin slice of paneer cheese on the bottom patty and then cover with another patty, and seal the edges.
5. In large frying pan add the vegetable oil and heat over medium-high heat. When the oil is really hot, place the cakes in the pan and cook each side 5-7 minutes. It will get more yellow in color and a crispy outside when close to done.
6. Serve them on their own with salad, on a naan bread or, as we did, in a pitta bread.
This recipe and more can be found on Seaweed & Sassafras here http://www.seaweedandsassafras.com/2012/05/curried-chickpea-cakes.html
