The combination of chick peas and curry gives this dish its Far Eastern character.
Serves 4
for the patties
| 200 | g | chick peas | soak overnight, discard water before cooking |
| 500 | ml | vegetable stock | bring to the boil, add the chick peas, boil for about 30 minutes, purée with a hand blender, leave on the side |
| 10 | g | butter | melt in a saucepan |
| 1 | small onion | chop and sauté in the butter for 5 – 10 minutes until soft | |
| 1 | clove of garlic | press and add to onions, sauté for 2 minutes then add puréed chick peas | |
| salt, pepper, soy sauce | add to taste | ||
| 100 | g | mixed nuts | chop to fine pieces and put on a plate |
| form patties with the chick pea mixture and turn over on the chopped nuts | |||
| 10 | g | butter | melt in a frying pan and fry the patties for 3 minutes on both sides, keep in a warm place |
for the curry sauce
| 10 | g | butter | melt in a saucepan |
| 1 | onion | chop and add to butter, sauté until soft | |
| 1 | various vegetables | use whatever’s in the fridge and needs to be eaten, cut into small pieces and add | |
| ½ | banana | cut into small pieces and add | |
| small amount | orange zest of an unwaxed orange | finely grate and add | |
| curry powder | use your favourite curry mix, add, amount to taste | ||
| juice of an orange | add | ||
| 200 | ml | vegetable stock | add and boil for about 10 – 15 minutes until the vegetable pieces are soft |
| 200-300 | ml | single cream | add |
| 1-2 | tsp | corn flour | mix with 2 tblsp of water to form a paste and add if the sauce needs to be thickened |
| salt | add to taste |
Chef’s tip
Chick peas belong to the family of pulses. They always need to be boiled before they can be eaten.
Soaking – this is not really a nuisance but actually quite useful as you should be able to spot any beans/peas that are bad or inedible and remove them.
