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Chick Pea And Coriander Cakes Recipe

by Global Cookbook

Ingredients

2 x (15-ounce.) cans chick-peas, liquid removed 2 x cloves garlic, crushed 1 bn scallions, minced 2 tsp grnd cumin 2 tsp grnd coriander 1 x fresh green chili, cored, seeded and finely minced 2 Tbsp. minced fresh cilantro 1 sm egg, beaten 2 Tbsp. all-purpose flour, plus extra for dusting

Salt     Freshly grnd black pepper     Vegetable oil for shallow frying     Fresh cilantro, to garnish     Cucumber & Yogurt Dip 1/2 x cucumber, peeled, seeded and diced 2/3 c. Greek yogurt 1 x clove garlic, crushed

Directions

1. In a blender or possibly food processor, process the chick-peas till smooth. Add in the garlic, scallions, cumin and grnd coriander. Process again till well combined. Spoon the mix into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mix is very soft add in a little more flour. Refrigerateabout 30 min to hard the mix.
2. To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 tsp. salt and leave to drain 30 min. Pat dry with paper towels and place in a bowl. Stir in the yogurt and garlic and season with pepper. With floured hands, shape the chick-pea mix into 12 cakes. In a skillet, heat the oil and fry the cakes 2 to 3 min on each side, till crisp and golden brown. Drain on paper towels. Garnish with fresh cilantro and serve with the dip.
3. Makes 4servings

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