Chickpea cakesBoil the potatoes until tender. Drain well. Add the chickpeas and mash with a potato masher.Heat the butter and sauté the onion until tender. Add the garlic, ground coriander, cumin seeds and curry powder and cook for a further minute, then remove from the heat. Stir into the mash mixture. Add 90ml flour and the eggs and season well to taste.Form the mixture into 15cm cakes. Dust with the remaining flour and set aside in the fridge for 10 minutes. Heat a thin layer of oil in a heavy-based frying pan and fry two or three cakes over a medium heat for about five minutes on each side, until golden. Remove from the pan and drain on paper towel. Repeat with the remaining mixture. Keep warm in the oven or warming draw until the sauce and vegetables are cooked.SauceHeat the vegetable stock, sour cream, milk, curry powder and garlic in a saucepan. Simmer very gently for about 10 minutes until it thickens slightly. Add the fresh herbs and the lemon juice and season to taste.While the sauce is simmering, cook the vegetables. Heat 25ml sunflower oil in a wok or large frying pan. Add the vegetables and stir-fry over a high heat until browned and al dente. Remove the vegetables from the heat and stir in the lemon zest.To serve, place two or three chickpea cakes on each plate. Top with vegetables and drizzle with the sauce. Garnish with fresh coriander or mint.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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