Spicy chickpea and courgette cakes

Spicy chickpea and courgette cakes

Healthy, vegetarian alternative to the beef burger.

Serves: 4

Preparation time: 20 minutes

Cooking time: 12 – 14 minutes

Chef Top or griddle

1 onion, finely chopped

25 g (1 oz) butter

1 garlic clove, crushed

2 medium sized courgettes, coarsely grated

225 g (8 oz) carrots, peeled and coarsely grated

197 g (14 oz) can chickpeas, drained and rinsed

75g (3 oz) fresh wholemeal breadcrumbs

10ml (2 tsp) mild curry paste

30ml (2 tbsp) chopped fresh coriander

Salt and freshly ground black pepper

1 medium egg yolk, lightly beaten

To serve:

8 Mini pita breads

4 tablespoons mayonnaise

1 tablespoon sweet chilli sauce

Crisp mixed salad, shredded

8 baby tomatoes, sliced

Cocktail sticks

Fry the onion in the butter for 5 minutes, until soft and lightly browned. Add the garlic, courgettes and carrot and fry for a further 5 minutes over a high heat until soft. The heat must be high or the mixture will be too wet to handle when shaping. Leave to cool. Blend the chickpeas in a food processor until smooth. Scrape into a bowl and mix with the cool vegetables and the remaining ingredients. Scrape the mixture into 8 x 50 cm (2 inch) cakes. Cover and chill for at least 1 hour. Preheat the Chef Top or griddle plate for 5 minutes on high heat, turn the heat down to the low setting. Brush the cakes with a little oil and cook for 4 minutes on each side, until golden brown. Toast the pita breads on the Chef Top or griddle. Mix the mayonnaise and chilli sauce together and spread over the inside of each pita bread. Fill with the salad, and chickpea and courgette cake on top and finish with a few slices of tomato.