Name: Chickpea and kumara cakes with snow pea salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram kumara, peeled, cut into chunks; 400 gram can chickpeas, rinsed, drained; 1/4 cup (35g) plain flour; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1/4 cup (60ml) camellia tea oil; 300 gram snow peas, trimmed, finely sliced; 1 cup mint; 1 lebanese cucumber, peeled, seeded, cut into long matchsticks; 1 tablespoon lemon juice; 200 gram natural yoghurt, to serve

Chickpea and kumara cakes with snow pea salad

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

800 gram kumara, peeled, cut into chunks

400 gram can chickpeas, rinsed, drained

1/4 cup (35g) plain flour

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1/4 cup (60ml) camellia tea oil

300 gram snow peas, trimmed, finely sliced

1 cup mint

1 lebanese cucumber, peeled, seeded, cut into long matchsticks

1 tablespoon lemon juice

200 gram natural yoghurt, to serve

Method

1.Cook kumara in a large saucepan of boiling, salted water for 10 minutes, until tender. Drain well. Using a potato ricer or masher, mash until smooth. Use back of a fork to crush chickpeas lightly. Add to kumara with flour and spices and mix well. Season. Using wet hands, shape 1/4 cup portions of kumara mixture into patties and place on a tray.

2.Heat 2 tbsp of oil in a large frying pan on medium. Cook patties, flattening slightly with a spatula, for 3 minutes each side, until golden brown and heated through. Keep warm.

3.Blanch snow peas in a saucepan of boiling, salted water for 1 minute. Drain, refresh under cold water and drain again. Place in a bowl with mint and cucumber. Whisk remaining oil and lemon juice together, and season to taste. Pour over salad and toss to combine.

4.Divide salad between serving bowls, top with patties and serve with yoghurt.

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