Smokey Chipotle, Chickpea and Carrot Cakes | Vegan
One of the best and worst things about making vegetarian cakes or patties is that there is an infinite amount of ways to make them. That being said, you want to be able to have the classic burger flavours that you loved with meat. I often feel with veggie burgers you end up with the same tasting mush every time despite using a variety of ingredients. When I found this recipe for South west chipotle burgers I was pretty excited to try a version of it. These little cakes definitely packed all the smokey depth of an amazing BBQ burger. I am really looking forward to grilling these in the summer with my family. I can only imagine the smokey flavour going to a whole new level of amazing when grilled. I recommend pairing these with pepper jack cheese, or something else that can hold its own. If you are vegan, hummus or guacamole should hold you over too.
Serves 4
Ingredients
- 400g of tinned chickpeas
- 3 medium sized carrots
- 1 heaped tsp of paprika
- 1 heaped tsp of cumin
- 1 heaped tsp of oregano
- 1 small yellow onion
- 1 large tomato, coarsely chopped
- 1 tsp of Sriracha
- 2 heaped tsp of chipotle paste
- salt and pepper
- about 100ml (1/3 cup of bread crumbs)
- 1 large clove of garlic, minced
- salt and pepper to taste
Sides: burger buns, spinach, tomatoes, guacamole, hummus, cheese etc!
Steps
- Cut the carrots into even chunks. Cook until tender either by steaming or boiling, then set aside to cool.
- Over medium heat, saute the onion until translucent. Then add the minced garlic and cook off until the aroma settles. Add the spices, stir.
- Add the tomatoes and Sriracha, continue to cook until the tomatoes have softened.
- Season with salt and pepper and then remove from the heat.
- Into a food processor add the cooked carrot, onion and tomato mixture and the chickpeas. Pulse until desired texture. Alternatively, mash all the ingredients in a large bowl.
- Adjust the seasoning as needed.
- If the mixture feels too wet, add some breadcrumbs and combine.
- Divide the mixture into 8 even chunks. Use your hands to mold them into even cakes.
- Scatter the breadcrumbs over a large plate. Gently, coat the cakes in the breadcrumbs.
- In a large pan, head oil over a medium heat.
- Add the cakes into the pan and cook until golden brown on both sides.
- Serve with all the trimmings and enjoy!
0 comments: