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Pumpkin and Chickpea Cakes

These Moroccan-flavoured vegetarian patties use the chickpeas leftover in the can when you make Aquafabulous Mayonnaise. If you have cooked pumpkin mash to hand use 1½ cups in place of the roasted pumpkin. It needs to be quite dry. You can also use kumara in place of pumpkin.

Annabel Langbein Pumpkin and Chickpea Cakes Recipe
Annabel Langbein Media
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Pumpkin and Chickpea Cakes
500g wedge pumpkin, peeled, deseeded and cut into 3cm slices ¼ cup extra virgin olive oil, plus extra to fry salt and ground black pepper, to taste 1 large onion, chopped 2 cloves garlic, chopped 1 tbsp finely grated fresh ginger 2 tsp ras el hanout spice mix 2 x 400g cans chickpeas, drained (reserving aquafaba) then rinsed and drained ½ cup roasted salted cashews ¼ cup chopped coriander or parsley leaves Aquafabulous Mayonnaise or good-quality mayonnaise, to serve ½ cup fruity chutney, mixed with 2 tbsp tamarind purée if desired, to serve

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/pumpkin-and-chickpea-cakes/3405/
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Cook time:
1 hour
Serves:
4
  • 500g wedge pumpkin, peeled, deseeded and cut into 3cm slices
  • ¼ cup extra virgin olive oil, plus extra to fry
  • salt and ground black pepper, to taste
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp finely grated fresh ginger
  • 2 tsp ras el hanout spice mix
  • 2 x 400g cans chickpeas, drained (reserving aquafaba) then rinsed and drained
  • ½ cup roasted salted cashews
  • ¼ cup chopped coriander or parsley leaves
  • Aquafabulous Mayonnaise or good-quality mayonnaise, to serve
  • ½ cup fruity chutney, mixed with 2 tbsp tamarind purée if desired, to serve

Preheat oven to 180°C fanbake and line an oven tray with baking paper for easy clean-up. Spread out pumpkin on the tray, drizzle with 1 tbsp of the oil and season with salt and pepper. Roast until tender and starting to brown (about 30 minutes).

While pumpkin cooks, heat the remaining oil in a frypan and cook onion over a medium heat until softened (5-6 minutes). Add garlic, ginger and spice mix and cook for another 2 minutes. Remove from heat.

Transfer roasted pumpkin to a food processor and whizz to a purée. Add onion mixture, chickpeas, cashews and coriander or parsley and pulse to break up chickpeas to a coarse mealy crumb – you want a little texture so don’t purée.

Use lightly oiled hands to form 8-12 soft patties – I usually use about a third of a cup for each. Heat a little extra oil in a heavy-based frypan and fry over a medium heat until golden (about 5 minutes each side). Serve with a dollop of mayo and a spoon of chutney on the side.

 

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4 comments

Hi, I made these last night for my vegetarian friends and they loved them. Mine didn't break apart, so not too sure what I did differently. Will definitely make these again.
mmokoraka April 16, 2017
O k just made these and they do fall apart; think potato pancake without the egg. If you are a vegan add a flax egg otherwise add 2 eggs and do not deep fry just saute in a pan because it does soak up oil. Size does matter. I found it much easier to keep them together if they are about oreo cookie size. I also used a spatula and spoon simultaneously which helped hold it together when flipping. You can also make the little guys and then refrigerate before frying giving it time to set together. Trying just s few of these suggestions makes this an wasy and fun treat. The flavor is wonderful. I used a coconut milk yogurt with these and it was perfect with it!
FloridaGirl61 January 14, 2017
You can add 2 tablespoons flax meal . This will bind like an egg.
FloridaGirl61 January 13, 2017
These are delicious!! However mine ended up quite mushy and were hard to flip as they kind of broke apart... i pulsed the chickpeas in so they weren't so mushy so how can i make the fritters end up like yours? Almost like a patty?
nickyharry January 08, 2017
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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