Curried Chickpea Cakes

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.

Enjoy!!