Crisp vegetables on chickpea and potato cakes

With a lightly curried sauce, this is a delicious vegetarian meal.

Recipe from: 02 September 2015
Preparation time: 1h
Cooking time: 30 min


  • 4
    medium-sized potatoes, peeled and cubed
  • 1
    tin chickpeas, drained
  • 20
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 10
    ground coriander
  • 5
    cumin seeds
  • 10
    medium curry powder or masala
  • 125
    self-raising flour
  • 2
    large eggs, lightly beaten
  • sunflower oil, for shallow frying
  • SAUCE:
  • 125
    vegetable stock
  • 125
    sour cream
  • 50
  • 5-10ml medium curry powder
  • 1
    clove garlic
  • 30
    freshly chopped coriander or mint
  • 10
    lemon juice
  • 500
    mixed vegetables, sliced into strips
  • 5
    finely grated lemon zest
  • fresh coriander or mint, to serve
Servings: Change Serving



Chickpea cakes
Boil 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.


Heat 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.

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Read more on: pulses  |  vegetarian  |  recipes


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