Facebook Spiced Chickpea Cakes with a Radish and Yogurt Topping Recipe | The Spice Tailor

Spiced Chickpea Cakes with a Radish and Yogurt Topping

  • 6serves
  • 10mins prep
  • 30mins cook
Made with
Punjabi Channa Masala

Punjabi Channa Masala

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Ingredients

  • 1 packet The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 100g potato, cooked and mashed
  • 20g fresh breadcrumbs
  • 1 egg, beaten
  • Salt and freshly ground black pepper to taste
  • 3 tbs. chopped coriander
  • 2 tbsp veg oil to cook
  • 100ml Greek yogurt to serve

Quick Radish Relish

  • 5 red radishes, very finely chopped
  • 1 tsp red chilli powder
  • 1 lime, halved
  • Salt to taste

Method

  1. Dry toast the spices in the spice pouch to help them crisp up and grind in a pestle and mortar. If you don’t have one, you can save the spices for another cook.
  2. In the same pan, add the chickpea and tarka packets and dry spices and cook until it has a dry consistency. Semi mash them so the masala has some texture but also, sticks together a little. Remove from the heat and leave to cool.
  3. Mix in the mashed potatoes, breadcrumbs, a little black pepper and the half the fresh coriander. Add enough beaten egg to combine to a firm texture. Divide the mix into 8 and shape into small round cakes. Chill in the refrigerator for at least 20 minutes.
  4. Mix the remaining coriander into the Greek yoghurt and season lightly.
  5. Heat the oil in a wide non-stick frying pan over a medium heat and fry the cakes for 2-3 minutes on each side or until crisp all over.
  6. Serve with the yoghurt and radish relish.

Quick Radish Relish

In a bowl, mix all the ingredients together. Squeeze over half a lime and season to taste. It should be salty, tangy and spicy. Balance to taste. Set aside.

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