Chilli cakes

Chilli cakes

A vegetarian snack brilliant for drinks parties or as part of a Thai buffet

Difficulty and servings

Easy

Makes 20

Preperation and cooking times

Ready in 20 mins
Vegetarian

Vegetarian

Method

  1. Soak the chickpeas and lentils in cold water overnight. Rinse well and drain. Whizz to a rough paste in a food processor. Put the cumin seeds, curry leaves, coriander, chillies and onion in a food processor and whizz to a paste. Add the chickpea mixture and whizz again. With the processor still running, add 60ml olive oil in a steady stream - you should end up with a heavy paste that you can mould with a spoon.
  2. Heat a wok or saucepan that's two-thirds full of oil until it is hot enough to fry a small piece of the paste in 1 minute. Form the paste into quenelles using 2 spoons, or go a bit more free form and spoon into rougher shapes. Fry for 2-3 minutes on each side or until they are golden and crunchy. Serve with sweet chilli or spicy chilli sauce.
Try

Know-how

Find curry leaves fresh in some greengrocers and Indian stores or look for dried ones in supermarkets or online at www.seasonedpioneers.co.uk.

Per serving

124 kcalories, protein 4.6g, carbohydrate 10g, fat 7.5 g, saturated fat 1g, fibre 1.9g, salt 0.01 g

Recipe from olive magazine, July 2005.

Latest comments and suggestions

  • 05 April 2008

    Alice rated and commented on this recipe

    4 stars

    I have made these quite a few times and they always go well.

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Difficulty and servings

Easy

Makes 20

Preperation and cooking times

Ready in 20 mins
Vegetarian

Vegetarian

Ingredients

  • 125g chickpeas
  • 250g yellow lentils (channa dhal)
  • 1 tbsp cumin seeds
  • 10 curry leaves
  • 1/2 bunch coriander , leaves picked
  • 4-5 dried red chillies
  • 1 onion , diced
  • 60ml olive oil
  • oil for frying
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Per serving

124 kcalories, protein 4.6g, carbohydrate 10g, fat 7.5 g, saturated fat 1g, fibre 1.9g, salt 0.01 g

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