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)
- 125g millet
- 400g tin chickpeas, drained
- 3-4 tsp red Thai curry paste to taste
- 4 tbsp chopped fresh coriander
- 2 spring onions, finely chopped
- 1-2 tbsp wholemeal flour to coat
- Rapeseed oil for shallow-frying
For the red pepper sauce
- 1 red pepper, deseeded and
- 1 tbsp maple syrup
- 1 tbsp rice or cider vinegar
- Pinch of chilli flakes
For the sweet mustard dip
- 3 tbsp brown rice syrup (from health food shops) or maple syrup
- 2 tsp Dijon mustard
- Good pinch of chilli flakes
- Put the millet into a medium pan with 300ml water and bring to the boil. Reduce the heat, then cover and simmer for 15-20 minutes until all the water has been absorbed and the millet is light and fluffy.
- Meanwhile, make the red pepper sauce. Put the pepper into a saucepan with the 1 tbsp maple syrup, vinegar and chilli flakes to taste. Cover and cook over a gentle heat for 10-15 minutes until the pepper is very tender. (There’s no need to add water – the pepper soon produces enough.) Remove from the heat and set aside.
- In a mixing bowl, mash the cooked millet with the chickpeas, then mix in the Thai curry paste, coriander and spring onions. Season to taste. Form the mixture into 8 flat cakes, then coat in the flour.
- Heat about ½ cm rapeseed oil in a frying pan. Add the cakes and fry on both sides until golden, crisp and heated through.
- While the cakes are frying, make the mustard dip. In a small bowl, mix together the brown rice syrup/maple syrup, mustard and chilli flakes to taste.
- Blot the cooked cakes on kitchen paper, then serve with the mustard dip and the red pepper sauce.
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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