Brazil nut and chickpea savoury cakes
I'm not a massive fan of brazil nuts, which is why it surprised me that I like this recipe as much as I do. They are very filling, and good for having cold as leftovers the next day.
This makes a good sized portion for four, with maybe some left over
200g brazil nuts, roughly chopped
2 tins (about 425g each) chickpeas, drained
1 tbsp chopped parsley
1 small onion, finely chopped
1 egg
oil for brushing
salt and pepper
Put the brazil nuts in a blender with the chickpeas and blend until smooth. Put in a mixing bowl, add the parsley and onion and mix well. Beat the egg with some salt and pepper, add to the chickpea mixture and mix well to combine.
Form the mixture in to patties -it'll make 8-10 large, but I prefer to have them smaller- then chill for a good few hours or overnight.
Brush with a little oil and bake in a preheated oven at 200 C, turning once.
Crossposted to palacedomestica
This makes a good sized portion for four, with maybe some left over
200g brazil nuts, roughly chopped
2 tins (about 425g each) chickpeas, drained
1 tbsp chopped parsley
1 small onion, finely chopped
1 egg
oil for brushing
salt and pepper
Put the brazil nuts in a blender with the chickpeas and blend until smooth. Put in a mixing bowl, add the parsley and onion and mix well. Beat the egg with some salt and pepper, add to the chickpea mixture and mix well to combine.
Form the mixture in to patties -it'll make 8-10 large, but I prefer to have them smaller- then chill for a good few hours or overnight.
Brush with a little oil and bake in a preheated oven at 200 C, turning once.
Crossposted to palacedomestica