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Delicious chickpea, corn and tofu cakes |
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Chickpea, corn and tofu cakes with tahini sauce Makes 7 x 120g cakes
30ml oil 180g pumpkin (peeled and cut into 1cm dice) 2/3 t salt ½ t pepper 1 onion, finely chopped 2 cloves garlic, finely chopped 120g canned chickpeas (drained and well mashed) 90g red kidney beans (drained) 90g firm tofu (cut into 1cm dice) 145g cooked medium grain rice (55g raw medium rice grains, cooked) 90g corn kernels ¼ c sweet chilli sauce 2 T finely chopped coriander leaves 1 T finely chopped parsley 55g rice flour 2 t salt ½ t pepper
Preheat oven to 180C. Place half the oil and pumpkin in a small roasting tray, season with first measure of salt and pepper, and toss gently to coat. Place in perheated oven and cook for 7 to 10 minutes or until just tender. Cool. Pour remaining oil into a small, heavy-based frypan and place over medium heat. Add onion and cook for 4 to 5 minutes or until soft but not browned. Add garlic and cook for a further minute or till soft but not browned. Transfer onion mixture to a bowl and add chickpeas, tofu, kidney beans, rice, pumpkin, corn, sweet chilli sauce, coriander, parsley and rice flour with salt and pepper. Mix together. Divide mixture into 7 portions and form into 7cm rounds 3 cm deep. (I used a hamburger press.) Fry 4 minutes each side. Serve with tahini sauce: garlic, lemon juice, tahini, salt, olive oil, water. (I didn't use any oil, and it was still delicious!) http://www.ruthpretty.co.nz/recipes.aspx/Brunch-Lunch/chickpea-corn--tofu-cake Posted: Tuesday 13 March 2012 CommentsNo messages found! Leave a commentRecent Posts |
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