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Spiced Chickpea Cakes
Makes: 14
2 x 400g cans chickpeas, drained, rinsed
1 ½ cups Greek yoghurt
2 cups fresh breadcrumbs
½ cup fresh coriander
2 tablespoons mango chutney
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 egg
1 tablespoon oil
Salt and freshly ground black pepper, to taste
1. Combine all ingredients, except oil, in the
beaker. Using the StickMaster
®
process on
TURBO for 10 seconds or until a chunky
paste. Season to taste with salt and
pepper.
2. Form mixture into 2 tablespoon sized
patties. Flatten slightly. Cover and
refrigerate for 20 minutes.
3. Heat oil in a large frypan over medium
heat. Add chickpea patties in batches.
Cook for 2 minutes on each side or until
golden and cooked through. Serve hot.
Toasted Coconut Damper
Makes:
1 ½ cups plain flour
2 tablespoons caster sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
100g butter, softened
¼ cup shredded coconut, toasted
1 egg yolk
¼ cup buttermilk
1. Preheat oven to 200ºC. Grease and line a
baking tray.
2. Place flour, sugar, baking powder, baking
soda and salt in the beaker. Using the
StickMaster
®
process dry ingredients for 5
seconds.
3. Add butter and on speed TURBO process
for 5 seconds or until the mixture
resembles bread crumbs.
4. Add remaining ingredients and process for
5 seconds or until just combined. Turn out
onto a floured work surface and form into
a circle. Score the top of the damper into
wedges. Place on prepared tray. Bake for
12-15 minutes or until slightly golden on
top. Serve
Recipes continued
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