Spiced Chick Pea Cakes
There are many uses for Blue’s Chicken Rub, it goes really well in vegetable dishes to, so why not give this a try?
- 1 can of chick peas (400g)
- 1 tablespoon Blue’s Chicken Rub
- 2oz butter
- 1 small green pepper
- 2 small red chillis
- 1 small red onion
- 3-4 cloves of garlic
- 10g fresh coriander (plus extra to garnish)
- 500g Greek yoghurt
- Grated zest and juice of half a lemon
- 1 large egg (beaten)
- 3 tablespoons of wholemeal flour
- 2 tablespoons of oil (for frying)
- Salt and pepper to taste
Blender/food processor, cooker and frying pan.
Prepare the onion, green pepper, garlic and chilli and very finely dice. Melt the butter in a frying pan and fry them until soft and lightly browned. Add the Blue’s Chicken Rub and fry for a further couple of minutes.
Place the drained chickpeas in a blender with the coriander and pulse a few times – do not make them into a puree, they should retain some texture.
Mix the Greek yoghurt with the lemon zest and juice.
Place the chickpeas into a bowl and add the onion, green pepper, garlic and chilli. Add 3 tablespoons of the yoghurt mix and combine everything well, add seasoning to taste and leave in the fridge to set for around an hour.
Form the mix into small patties around 4-5cm diameter and 1 cm thick (or whatever size you wish), Coat in beaten egg and dust with the wholemeal flour.
Heat a large frying pan and add some oil (or brush the grills of your BBQ with some oil and heat it up) Place the patties in the pan or on the BBQ and cook until lightly browned and heated through.
Serve with some more of the yoghurt and lemon mix a sprig of coriander and a crisp salad.