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Chickpea Cakes with Creamy Chipotle Sauce
35 minPorcje: 6Nutri-Score B€€
B
35 min
35 minChickpea Cakes with Creamy Chipotle Sauce
czego potrzebujesz
Składniki
chickpeas (canned, drained and rinsed)Spiżarnia850 g
Greek yogurt (for the sauce)Nabiał120 g- chipotle in adobo (minced, for the sauce)Spiżarnia20 g
- eggs (large)Nabiał2 kawałki
olive oil (plus more for frying)Spiżarnia30 ml
ground coriander (ground)Przyprawy1 g- cayenne pepper (ground)Przyprawy500 miligramy
- Aleppo pepper (flakes)Przyprawy500 miligramy
- harissa spice blendPrzyprawy3 g
saltPrzyprawy6 g
panko bread crumbsPiekarnia60 g
bell pepper (diced)Warzywa i owoce1 kawałek
na porcję
Wartości odżywcze
177kcal
- Węglowodany
- 22 g
- Białko
- 8 g
- Tłuszcz
- 7 g
czego użyjesz
Przybory
Robot wielofunkcyjny
Miska
Trzepaczka
Patelnia
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 1
Grind the chickpeas
- Drain and rinse the chickpeas.
- Add them to the food processor and pulse until coarsely ground, about 8 to 10 pulses.
- Krok 2
Make the chipotle sauce
- Whisk together the Greek yogurt, chipotle in adobo and a pinch of salt until smooth.
- Set aside in the refrigerator.
- Krok 3
Whisk the wet ingredients
- In a large bowl, whisk the eggs, olive oil, ground coriander, cayenne pepper, Aleppo pepper, harissa spice blend, salt and Greek yogurt until combined.
- Krok 4
Form the mixture
- Fold in the ground chickpeas, panko bread crumbs and diced bell pepper until evenly combined.
- Divide the mixture into six equal portions and shape into cakes.
- Krok 5
Fry the cakes
- Heat a generous amount of olive oil in a skillet over medium heat until shimmering.
- Fry the cakes without overcrowding the pan, about 4 to 5 minutes per side, until golden and crisp.
- Krok 6
Serve
- Serve the warm chickpea cakes with the creamy chipotle sauce.