Thai-flavoured chickpea and millet cakes with red pepper sauce
- May 2013
- Serves 4 (makes 8 cakes)
- Hands on time 15 minutes, cooking time 45 minutes
Golden, crispy and bursting with Thai flavours – Rose Elliot’s recipe for chickpea and millet cakes is the easy vegetarian dinner you’ll come back to again and again.
- Vegan recipes
- Vegetarian recipes
- 14.8g (1g saturated)
- 47.6g (11.8g sugars)
You can replace the millet in this recipe with bulgur wheat. Simply cook in a pan of boiling water for 7 minutes until tender, then continue from step 2.
Shop-bought Thai curry paste is fine for this recipe but, as always, read the ingredients first to check it’s suitable for vegetarians.
These little cakes freeze brilliantly, so it’s well worth doubling the quantities and making more while you’re about it. Open-freeze the cakes once you’ve coated them in flour – they can be quickly shallow-fried from frozen when you need them.
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