Cauliflower and chickpea cakes recipe

For SHA Wellness Clinic
|
Tuesday December 12th, 2017
Healthy nutrition

Christmas is around the corner, and you’re all probably thinking about the menu you’re going to be cooking. Our nutrition expert, Melanie Waxman, already gave us some tips and tricks to stay healthy during the holidays, and now our healthy gastronomy chefs have shared this delicious vegetarian recipe that proves that works as a great starter or side dish. This is the perfect dish to keep things healthy but still enjoy every bite! Give it a try!

Cauliflower and chickpea cakes
Preparation time

30 minutes

Serves

4-5

Ingredients

Ingredients cakes:

  • 2 spring onions
  • 1 garlic clove
  • 6 g of fresh ginger (2 cm)
  • 130 g cauliflower
  • 50 g coconut milk
  • 1 tablespoon coconut oil
  • 100 g cooked chickpeas
  • 2 tablespoons chickpea flour
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 1 teaspoon caraway seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon milled linseeds
  • Handful of coriander

Ingredients dressing:

  • 100g silky tofu (cooked prior for 10 minutes)
  • 2 tablespoons coconut milk
  • 100 g medium cucumber
  • A handful of chopped mint
  • 1 teaspoon milled cumin
  • Pinch of cayenne pepper
  • Pinch of salt
  • Pinch of black pepper
  • Grated lime
  • Juice of ½ a lime
Preparation

Preparation cakes:

  1. Heat up the pan and add coconut oil, caraway, fenugreek and mustard seeds to lightly toast. Remove the seeds and add a teaspoon of turmeric whilst incorporating the onion and garlic. Sauté until they’ve become golden and then add some salt, finely chopped cauliflower, chickpeas and a pinch of pepper. Sauté everything and then set aside.
  2. Soak the milled linseeds in water for 10 minutes until they adopt an egg-like consistency.
  3. Mix the linseed mix in a bowl with the coconut milk, chickpea flower, ginger juice, and coriander by mashing it all with a fork until it becomes a dough.
  4. Make 6 cakes by hand, transfer them to a tray with baking paper and bake in the oven for 10 minutes at 180 degrees Celsius until the cakes have turn golden.

Preparation dressing:

  • Blend all the ingredients until obtaining a cream-like consistency.
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