Saturday, April 01, 2006

Chickpea Patty
Well here it is, the end of a very hectic week - I now finally have the time to post my dinner from Tuesday night even though that was three days ago now. Before I begin with the recipe, I need to talk about the photo. When looking at this photo, remember that saying "don't judge a book by its' cover"... It looks unappetizing. There is no point denying the fact, and although that is partly to do with my photography skills, it really does not look great in real life either. However, the appearance of this chickpea patty says nothing about its flavour. It tastes really great! As you can see, I serve it on wholemeal grain bread with lettuce and satay sauce, but you could eat it anyway you like - I think it would probably taste nice in a pita bread or other wrap. Okay, here goes:

-5 tbsp tinned chickpeas (garbanzo beans)
-2 tbsp liquid from the chickpea can
-1 medium carrot
-2 tbsp finely chopped brown onion
-4 tbsp finely chopped capsicum, red, green or a combination
-1 handful baby spinach (I have pretty small hands)
-2-3 tbsp bottled satay sauce
-boiling water
-1 tsp dukkah or cummin (or more)
-about 1/8 cup dry breadcrumbs
-rice flour

Chop the carrot into rounds and fry in a little water. While this is frying, put the chickpeas in a food processor or blender and pulse until they are in quite small pieces (a few big lumps/whole chickpeas are good though), then scoop into a bowl. Now add the onion and capsicum to the carrot and while this is all frying away, mix the dukkah/cummin and liquid into the chickpeas. Taste as you go to get an idea of how spicy you want it. Now chop the spinach roughly and add to the frying pan, stir frying until the spinach is just wilted. Put the satay sauce into the frying pan and then add sufficient boiling water to almost cover the veggies. When the water has boiled away, add the veggies to the chickpea mixture and mix, then add breadcrumbs, stirring them through until the mixture is a workable consistency. Wet your hands then shape the mixture into a patty, roll in rice flour andfry. I find at this point that olive oil is imperative because if you fry the patty in water it will go soggy. When the patty is browned, flip andbrown the other side, then drain on paper towel (if you used oil) then serve and enjoy. Trust me, it tastes great!!