| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 2 |
|
420 g tin chick peas |
| 2 |
tb |
Gluten free tikka paste |
| 1 |
lg |
Red onion; diced |
|
|
A lime; juice of |
| 2 |
tb |
Fresh coriander; chopped |
| 100 |
ml |
Olive oil for frying; (3 1/2floz) |
|
|
Salt and freshly ground black pepper |
| 1 |
ts |
Pure ginger; coriander, cumin |
|
|
; and tumeric |
| 2 |
tb |
Fresh coriander; chopped |
| 2 |
ts |
Pure red paprika |
| 1/2 |
ts |
Pure chilli powder |
| 75 |
ml |
Water; (3 floz) |
| 3 |
tb |
Sunflower oil |
| 2 |
|
Garlic cloves; crushed (2 to 3) |
| 1 |
ts |
Gluten free taramind paste |
| 1/2 |
lg |
Chilli; chopped very finely |
|
|
Freshly ground black pepper |
| 100 |
ml |
Natural yogurt; (3 1/2 floz) |
INSTRUCTIONS
FOR THE PATTIES
FOR THE SPICY SAUCE
Mash the chick peas, leaving some whole. Add the tikka paste, red
onion, lime juice, coriander and seasoning. Mix well.
Cover and chill for 20 minutes to enable the flavours to develop.
Work the mixture together and form 8 patties, roughly 7. 5cm (3 inch)
across x 1cm ( 1/2 inch) high.
Heat the oil in a heavy based frying pan and cook for a couple of
minutes both sides, until brown and crisp.
To make the sauce: mix all the dried spices together and add the
water, and then the oil. Mix well. Add the crushed garlic, chilli and
fresh coriander. Mix and set to one side. Add the yogurt just before
serving.
Notes Ideal served with a crisp salad.
Converted by MC_Buster.
NOTES : Delicious patties served with a spicy sauce.An ideal gluten
free vegetarian dinner.
Converted by MM_Buster v2.0l.
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