Chilli cakes

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• Alice

  05 April 2008

  Alice rated and commented on this recipe

  

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

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• miniminx

  19 January 2009

  miniminx commented on this recipe

  i think this recipe has got a couple of mistakes: you don't have to soak lentils at all; and olive oil is the wrong type of oil (ideally groundnut, rapeseed, sunflower.....). not to mention that it would be completely out of place in a 'thai' buffet. but with these changes, really tasty!

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• Philippa

  13 March 2009

  Philippa rated and commented on this recipe

  

  I used a few mixed beans i had left over and a can of chickpeas that i just slung in the magimix with the rest of the spice etc. I'm not sure if it's becuase I didn't use the lentils but when i deep friend them they just disintigrated! Personally I think it's because of the oil added at the end. I think you could get away without using it. I might try sticking an egg in instead next time. I also spiced using garam masala and corriander seed instead of curry leaves because I didn't have any. Very tastey.

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• micksterbs

  29 September 2009

  micksterbs commented on this recipe

  Agree with Phillipa's comment about the mix not binding when fried. There is nothing in the ingredients to hold this together. I have had sucess by folding in a beated egg after the mix has been prepared. Why not make up a large batch, allow to cool and then freeze in bags of, say, 20. Just a breeze to spread them on a foil covered baking tray and put in a very hot oven for 3 mins - Simples!!

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• Zyng

  30 November 2009

  Zyng rated and commented on this recipe

  

  I think the people commenting above did not stick to the recipe, as I did and had absolutely no problem whatsoever with these cakes. They went down a treat with all at a tea party. Philippa states that she used a can of chickpeas, but the recipe calls for raw dry chickpeas and lentil, which soak together overnight. This is crucial as in so doing they absorb the liquid which is probably what helps them bind. All in all a wonderful snack or lunch served with a generous green salad alongside. (And micksterbs suggestion is good, I didn't freeze mine but cooked them early in the day and heated them up in the oven for 10 minutes prior to serving.)

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• plasticwindow

  08 May 2011

  plasticwindow commented on this recipe

  I've made them several times, following the pre-soak and instructions and they have been a great success, have also served them with mango chutney and a mint and yougurt raitha.

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• Heidi

  23 July 2011

  Heidi commented on this recipe

  I'd be a bit concerned using this recipe as all dried pulses should be boiled for 10 minutes prior to cooking because of a natural toxin in them (it's in all pulses but highest in red kidney beans). This recipe risks making people ill surely? The pulses don't really seem to be cooked?

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• minacolada

  19 April 2012

  minacolada commented on this recipe

  Am also concerned about this recipe. I want to try it but don't want to poison guests with lectin!

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http://www.bbcgoodfood.com/recipes/3650/

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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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Difficulty and servings

Makes 20

Preparation and cooking times

Ready in 20 mins

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

Per serving

124 kcalories, protein 4.6g, carbohydrate 10.0g, fat 7.5 g, saturated fat 1.0g, fibre 1.9g, salt 0.01 g

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