Vegetarian Butternut Squash and Chickpea Cakes Recipes

Vegetarian Butternut Squash and Chickpea Cakes Recipes

Vegetarian Butternut Squash and Chickpea Cakes Recipes

Vegetarian Butternut Squash and Chickpea Cakes Recipes

Vegetarian Butternut Squash and Chickpea Cakes Recipes. Light, spicy and delicious they're fantastic with the trio of sauces. The spicy tomato and chilli salsa, the cool and creamy cucumber and coriander raita and also the sweet red onion maramalade. all of them compliment one another therefore well to form a wonderfully well balanced combination of flavours that actually dance in your mouth.

Vegetarian Butternut Squash and Chickpea Cakes Recipes

• 400 gr butternut squash, peeled and cut into 1-2 cm cubes
• 1 tbsp palm sugar (or brown sugar)
• 1/4 tsp cinnamon
• 1 tbsp olive oil
• 1 tin/jar (400 gr) cooked chickpeas, rinsed and drained
• 40 gr (1/3 cup) polenta/cornmeal (or breadcrumbs) and further for coating
• 1 tbsp garam masala
• 2 tsp ground cumin
• 1 tbsp finely chopped garlic (about three cloves)
• 1 tbsp contemporary lemon juice
• 1 egg
• a handful of contemporary coriander, chopped
• 2 tsp salt
• 1/2 tsp black pepper
• 1/4-1/2 tsp cayenne pepper

Preheat the oven to one hundred ninety C and line a baking tray with baking paper. Tip the squash cubes onto the tray and drizzle with the olive oil. combine the cinnamon and sugar along and sprinkle it over the squash. Toss it all along with your hands therefore it's evenly coated. Roast for 15-20 minutes till golden and soft when pierced with a knife.

Meanwhile, place the remainder of the ingredients in an exceedingly giant bowl then tip the cooked squash into the bowl further. combine everything along well together with your hands, squishing the squash and chickpeas to form a mushy however still somewhat chunky mixture. Squish till the mixture comes along and holds it’s form.

At now you'll cowl the surface of the mixture directly with cling film and refrigerate for an hour or till required. it'll firm up within the fridge and be easier to figure with however you'll create them right now if you can’t wait. Meanwhile create the sauces (see recipes below).

Divide and form the mixture into twelve equal patties (about sixty gr. each). Pour some polenta (or breadcrumbs) onto an outsized flat plate and gently dip the patties into the polenta on either side further as rolling the edges in it too.

Heat regarding 1/2 cm of olive oil in an exceedingly frying pan till hot then flip it all the way down to medium and cook the patties for 4-5 minutes on either side till golden and crispy.

Serve immediately with the trio of sauces and a few salad leaves.

Red Onion Marmalade Recipes

• 1.25 kg red onions, peeled, halved and thinly sliced
• 65 gr raw cane sugar (or white sugar)
• 185 gr brown sugar
• 280 ml cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• a few sprigs of contemporary thyme, leaves removed and chopped

Put the onions in an exceedingly giant pan on a coffee heat, stir sometimes and cook gently for 30-40 minutes till soft.

Add the sugars and cook for an additional ten minutes.

Add the vinegar and cook, stirring sometimes till thick and jammy (about forty five mins).

Stir within the salt, pepper and thyme and spoon into sterilised jars. Leave to cool down then store within the fridge.


Cucumber, Coriander and Lemon Raita

• 250 ml Greek yoghurt (2 pots)
• about ten cm cucumber cucumber, deseeded and finely chopped
• 1 tiny clove garlic, finely grated (or to taste)
• 4 tbsp finely chopped coriander
• the juice of 1/2 a lemon
• salt and black pepper to style

Mix all the ingredients along in an exceedingly tiny bowl and style. alter salt and lemon juice as necessary.


Tomato and Chilli Salsa

• 2 tiny tomatoes, deseeded and finely chopped
• 1/2-1 chilli, finely chopped (depending on you and also the chilli)
• 2 spring onions, inexperienced and white components, finely chopped
• 2 or three tbsp olive oil
• a squeeze of lemon juice
• salt and black pepper

Mix everything along in an exceedingly bowl and style. alter seasoning as needed.