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Pureed chickpeas mixed with warm Indian spices and veggies, stuffed with paneer cheese and served over garlic naan and a dollop of cucumber-dill yogurt.
1. Preheat your oven to 400 F. In a microwave safe dish cook the frozen veggies in 1/2 cup of water for about 5 minutes. Just until thawed, not really cooking it—that will come later. When done, set aside.
2. Puree the chickpeas. I have a mini food processor and just did small batches until done. You want the chickpeas creamy, but a few lumps is good. If they aren’t pureed enough they won’t stick together very well.
3. In a large bowl add the mashed chickpeas, 1 cup of veggies, salt, pepper and Maharajah spice. Stir well.
4. Form the mixture into 2-inch wide patties (recipe makes 6 assembled patties, so split the mixture into 12 and form into patties). This seemed to be the best size so that they didn’t fall apart during cooking. Place a thin slice of paneer cheese on top of 6 patties and then cover with another patty, and seal the edges.
5. In a large skillet, add the vegetable oil and heat over medium-high heat. When oil is hot, place some of the cakes in the pan and cook each side 5-7 minutes. It will get more yellow in color and a crispy outside when close to done. When done, set them aside on a paper towel lined plate while you cook the rest of the patties.
6. Place the naan on a baking sheet and sprinkle the top with water. Bake at 400 F for 3 minutes and them remove them from oven. Cut into (somewhat) even squares.
7. To build your dinner, put the naan on the plate first, then a finished chickpea cake and finally top with tzatziki sauce.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!