Curried chickpea cake with tomato sambal
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
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- 400g can chickpeasdrained
- 1 tbsp medium curry powder
- 1 tsp cumin seeds
- 2 garlic cloveschopped
- 1 lemonzested and juiced
- 4 eggs
- 3 tbsp milk
- 2 tbsp chopped coriander
- 1 red chillideseeded and finely chopped
- 1 tbsp rapeseed oil
For the sambal
- 1 red onionfinely chopped
- 2 tomatoeschopped
- 10cm length cucumberdiced
- 1 red chillideseeded and finely chopped (optional)
- 3 tbsp chopped corianderplus extra leaves, to serve
- ½a lemonjuiced
Nutrition: per serving
- kcal393low
- fat16g
- saturates4g
- carbs31g
- sugars10g
- fibre12g
- protein26g
- salt0.5g
Method
step 1
Tip two thirds of the chickpeas into a bowl and add the curry powder, cumin seeds, garlic, lemon zest and juice, eggs and milk. Blitz with a hand blender until smooth, then stir in the remaining chickpeas with the coriander and chopped chilli.
step 2
Heat the oil in a non-stick frying pan. Tip in the curried mix, stir, then leave to cook over a low heat for 5 mins until set. Turn out onto a baking sheet lined with baking parchment, then slide back into the pan and cook on the other side for about 3 mins more.
step 3
Meanwhile, mix all of the sambal ingredients together. Turn the chickpea cake out onto a plate, top with the sambal and a few coriander leaves, and serve cut into wedges.
