Chickpea & Artichoke Cakes with Roasted Capsicum Sauce
Crisp on the outside and tender within, these Chickpea & Artichoke Cakes are infused with the subtle brininess of nori. Served with a Roasted Capsicum Sauce, this dish offers layers of earthy, nutty, and smoky-sweet flavours.
How long will it take?
45 minutes
What’s the serving size?
Makes 6
What do I need?
For the Roasted Capsicum Sauce
- 1 cup raw cashews
- 1 ½ cups roasted red capsicum
- 1 clove garlic, peeled
- 2 tbsp lemon juice
- Pinch of salt
- ½ cup cold water
For the Chickpea & Artichoke Cakes
- 600 g tinned chickpeas, drained and rinsed
- 350 g artichokes, drained and rinsed
- ¾ cup panko breadcrumbs
- 1 piece nori, chopped into small pieces
- ½ red capsicum, finely diced
- ¼ cup vegan mayonnaise (see recipe on this page)
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- Pinch of salt
- Pinch of freshly ground black pepper
- 2 tbsp vegetable oil
- Salad leaves, to serve
How do I make it?
- Prepare the Sauce by pouring enough boiling water over the cashews to cover them, then set them aside to soak for 30 minutes.
- Drain water from cashews and add cashews to a food processor with capsicum, garlic, lemon juice, salt and cold water. Blend until smooth. Set aside.
- Pulse chickpeas, artichokes, breadcrumbs, nori, capsicum, mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a food processor so that they are combined but not over blended.
- Divide mixture into 6 equal size patties and shape with your hands.
- Heat vegetable oil in a large frying pan over medium-high heat and cook for 4 minutes per side, or until golden brown.
- Dollop some Roasted Capsicum Sauce on serving plates, add a Chickpea & Artichoke Cake, and top with salad leaves to serve.
TOP TIPS
- The Roasted Capsicum Sauce can be made in advance and will keep in the fridge for up to one week.
