Page 47 - MyMT EATS Recipe book (Proofed May 2017) (2)

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
 A 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.