Chickpea and Sesame Cakes with Spicy Mango Salsa
SERVES 2 | PER SERVING: 508 CALORIES | 20G PROTEIN | 82.7G CARBS | 14.2G FAT
Chunky chickpeas add a hearty bite to these wholesome savoury cakes and I love the juicy, fresh flavours of the spicy mango salsa. Pop a few on top of a big green salad for a healthy and satisfying meal.
1 tbsp ground flaxseeds
2 tbsp cold water
1 x 400g tin of chickpeas, drained and rinsed
25g chickpea flour, rice flour, buckwheat flour or gluten-free all-purpose flour
1 red onion, finely sliced
1 garlic clove, minced
2 tbsp sesame seeds
1 tbsp whole chia seeds
1 tbsp pumpkin seeds
1 tsp ground cumin
1 tsp smoked paprika
pinch of cayenne pepper (optional)
sea salt and freshly ground black pepper
1 tsp coconut oil
FOR THE SPICY MANGO SALSA:
1 mango, peeled, cored and cut into cubes
8 cherry tomatoes, quartered
½ red onion, finely chopped
1 jalapeño, deseeded and finely chopped
2 handfuls of fresh coriander, chopped
1 handful of fresh mint leaves, chopped
2 tbsp fresh lime juice
sea salt and freshly ground black pepper
1 In a small bowl, mix together the flaxseeds and water. Set aside for 5 minutes to set into a flax ‘egg’.
2 Place the flax ‘egg’ and all the remaining ingredients except the coconut oil into a food processor. Process until a sticky and slightly chunky mixture forms that will stick together when pressed between your fingers. Use the palms of your hands to form the mixture into 4 patties, making them as smooth and even as possible, pressing them firmly together to ensure they won’t break apart.
3 In a medium frying pan set over a medium-high heat, heat up the coconut oil and fry the patties for 4–5 minutes, until they’re golden brown on both sides. Place them on a piece of kitchen paper when cooked to soak up any excess oil.
4 To make the spicy mango salsa, simply toss all the ingredients together in a mixing bowl and adjust the seasoning as needed.
5 Serve the chickpea and sesame cakes warm with the mango salsa and a big green salad. They also work well cold as a packed lunch option. Any leftovers can be stored in an airtight container in the fridge for up to three days.
