hummus cakes

These are lovely little protein packed delight for a vegetarian meal. I paired these crisp cakes with a cumin seed flecked brown rice, some fresh basil pesto and a light spring salad with warm goat cheese to top it off.

1-19oz can chickpeas

1 shallot, fine diced

1 clove garlic, fine diced

1 egg, wisked

cumin

garam masala

sea salt and fresh pepper

1/4 c breadcrumbs

2 green onions, chopped

coriander (fresh chopped)

In food processor, pulse together chickpeas, shallot, garlic, egg, seasoning, salt and pepper until smooth; transfer to bowl. Add bread crumbs, green onions and coriander; stir to combine. Using wet hands, shape into six 1/2-inch (1 cm) thick patties.

In large nonstick skillet, heat oil over medium heat; fry patties, turning once, until golden and crisp, about 10 minutes.