Name: Crisp vegetables on chickpea and potato cakes
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 4 potatoes medium, peeled and cubed; 1 chickpeas tinned, drained; 20 ml butter; 1 onion chopped; 2 garlic cloves, crushed; 10 ml coriander ground; 5 ml cumin seeds; 10 ml curry powder medium or masala; 125 ml flour self-raising; 2 eggs large, slighly beaten; sunflower oil for shallow frying; 125 ml stock vegetable; 125 ml sour cream; 50 ml milk; curry powder medium; 1 garlic cloves; 30 ml fresh coriander or mint, chopped; 10 ml lemon juice; 500 g vegetables sliced; 5 ml lemon zest only; fresh coriander or mint, to serve

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Ingredients (21)

4	potatoes — medium, peeled and cubed
1	chickpeas — tinned, drained
20 ml	butter
1	onion — chopped
2	garlic — cloves, crushed
10 ml	coriander — ground
5 ml	cumin — seeds
10 ml	curry powder — medium or masala
125 ml	flour — self-raising
2	eggs — large, slighly beaten
	sunflower oil — for shallow frying

Sauce:

125 ml	stock — vegetable
125 ml	sour cream
50 ml	milk
	curry powder — medium
1	garlic — cloves
30 ml	fresh coriander — or mint, chopped
10 ml	lemon juice
500 g	vegetables — sliced
5 ml	lemon — zest only
	fresh coriander — or mint, to serve

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Method:

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.

Sauce
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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