Thai-flavoured chickpea and millet cakes with red pepper sauce

Thai-flavoured Chickpea and Millet Cakes with Red Pepper Sauce

Experience a burst of Thai flavors with these delightful chickpea and millet cakes, perfectly paired with a vibrant red pepper sauce. These cakes are crispy on the outside and tender on the inside, offering a harmonious blend of spices and textures. Perfect for a light lunch or a satisfying appetizer, this dish is both nutritious and delicious.

Serving Size and Yield

Makes approximately 12 cakes, serving 4-6 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Ingredients

• 1 cup cooked millet
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup finely chopped green onions
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons vegetable oil
• 1 large red bell pepper, roasted and peeled
• 1/4 cup Greek yogurt
• 1 tablespoon olive oil
• Salt and pepper to taste (for sauce)

Instructions

1. Prepare the chickpea and millet mixture: In a large bowl, mash the chickpeas with a fork until mostly smooth. Add the cooked millet, green onions, cilantro, garlic, red curry paste, soy sauce, lime juice, salt, and black pepper. Mix well.
2. Combine the mixture with breadcrumbs: Add the breadcrumbs to the chickpea mixture and stir until well combined. The mixture should hold together when pressed.
3. Form the cakes: Shape the mixture into 12 small patties, about 2 inches in diameter.
4. Heat the vegetable oil in a large skillet over medium heat. Cook the patties in batches for about 4-5 minutes on each side, or until golden brown and crispy.
5. Prepare the red pepper sauce: In a blender, combine the roasted red bell pepper, Greek yogurt, olive oil, salt, and pepper. Blend until smooth.
6. Serve the cakes warm with a generous drizzle of red pepper sauce on top.

Additional Notes

For a vegan version, substitute Greek yogurt with a plant-based yogurt. You can also add a pinch of chili flakes to the red pepper sauce for extra heat. These cakes can be made ahead and reheated in the oven for convenience.

Nutritional Information

Per serving (2 cakes with sauce): Approximately 250 calories, 10g protein, 35g carbohydrates, 8g fat, 6g fiber.

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