Moroccan chickpea and kumara spiced cakes
( SERVES 6 )
Moroccan paste is available from speciality delis. Moroccan chutney is available in the sauce aisle or international section of supermarkets.
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|1 cup||Frozen peas|
|300 g||Chickpeas, (1 can)|
|2 tbsp||Moroccan spice paste|
|1 tsp||Iodised salt|
|1 to taste||Freshly ground black pepper|
|1 cup||Baby spinach|
|1 cup||Chutney, (Moroccan)|
- Thaw peas. Drain chickpeas. Peel kumara and grate. Place chickpeas, grated kumara, Moroccan paste, peas and eggs in a bowl.
- Mix in cornflour, salt and pepper. measure out ½ cupfuls of mixture and fry in hot oil. Turn to brown both sides. Cook cakes in batches.
- Place cakes on an oven tray. Cover with foil and leave in a warm oven until ready to serve.
- Place cakes on a serving platter with spinach leaves on top. Serve with chutney.