Mixed Vegetables Chickpea Cakes

If there is one ingredient that has to be a pantry staple in every healthy kitchen, that has to be chickpeas. Their versatility never fails to amaze me! Stir them in salads, stew them with meats and seasonal vegetables, puree them into hummus or use the chickpea flour to make flatbreads, pancakes and fritters – this wonderful gift of nature will always make your plate of food nutrient rich and satisfying.

Chickpeas are an excellent source of healthy protein, dietary fibre, vitamins and minerals. Regular use of chickpeas in diet keeps you full for a longer time, fights constipation and controls blood sugar levels. Combined with other healthy ingredients, chickpeas can make a complete, nutrient rich, delicious meal and they are quite wallet friendly too.

The first time I made these Mixed Vegetables Chickpea Cakes was when I was trying to use up some left over edibles while cleaning up the fridge. Mashed up chickpeas have a great binding power to hold the vegetables together and gives a soft, meaty texture to cakes/patties. You can use any of your favourite seasonal vegetables in the recipe and spice it up or down to your liking.

I dip the cakes in egg/cornflour batter and bread crumbs/semolina to give them a crispy outer layer with a golden crust. Very little oil is used in this recipe which makes it perfect for the fitness conscious crowd. You can even bake them, instead of toasting on a skillet but that takes a little longer. For baking, preheat oven at 180 degrees C, place the cakes on a lightly greased tray and bake for 15 minutes, flip and bake another 15 minutes to make both sides crispy and
golden.

These make great party starters, served over some fresh salad and topped with your favourite dip. I love to serve them with Chimichurri sauce, tomato salsa or chilli garlic sauce. They are great for school lunch box and can be added to vegetarian burgers and sandwiches.

2 cups boiled chickpeas
1 teaspoon red chilli flakes or to taste
1 teaspoon black pepper
1 teaspoon cumin seeds
salt to taste
1 cup shredded cabbage
1/2 cup peas
1 small carrot
1 bell pepper
1 medium potato
1 small onion
1 green chilli pepper
A small bunch fresh coriander leaves
1 egg or 3 tablespoons corn flour
1/2 cup bread crumbs or semolina
2 tablespoons olive oil

Boil chickpeas till they are very tender and easy to mash. Strain completely so that there is no liquid left.

Peel and cut potato and carrot into very small pieces so that they get cooked in the same time as the other vegetables. Finely shred cabbage, dice bell pepper.

Boil these vegetables till they are just done. Strain completely till there is no liquid left.

Finely chop onion, green chilli pepper and coriander.

Add boiled chickpeas and mash with a potato masher or with a fork till like a chunky dough. Add boiled vegetables and continue to mash but leave the vegetables with some texture.

Add salt, red chilli flakes, black peppers and cumin seeds.

Add chopped onions, green chilli pepper and fresh coriander.

Mix well till everything is thoroughly combined.

Lightly grease a skillet with olive oil. Heat the pan on medium low heat.

Beat an egg in a bowl or make thin paste with corn flour and water in a bowl.

Add bread crumbs in a deep plate.

Divide the dough into equal portions and shape into round or oblong cakes.

Dip the cakes first in egg/cornflour batter then coat with bread crumbs.

Toast the cakes on the skillet till crisp and golden on both sides.

Serve warm with your favourite dip and fresh salad.

Goes great with hummus, salsa, pesto, tomato chutney, Chimichurri sauce and Chilli garlic sauce.

Serves 4