Chickpea and Butter bean cakes with chilli jam

by grainnep

Looking for quick mid week meal ideas? As a busy working parent I am always looking for quick and tasty meals that everyone likes. Having tinned chickpeas and beans on hand means that these can be on the table in about 25 minutes leaving plenty of time to enjoy the rest of the evening, although sadly in my case I mean getting back to work as it’s a bit full on these days. These little veggie cakes would also be great the next day brought to work for lunch. Delicious with a green salad and plenty filling. The chilli jam adds a nice freshness to these high protein vegetarian cakes.

Serves 4 or 2 with leftovers for lunch the next day.

1 can chickpeas drained and rinsed
1 can butter beans drained and rinsed
3 spring onions finely chopped
2 tbsp of chives and coriander chopped
2 oz of breadcrumbs – I used gluten free
zest of a lemon and half the juice
1/4 tsp of sweet paprika
Splash of rapeseed oil to fry

Oven at 200
Place all the ingredients except the oil, into food processor, season REALLY well and whizz until the it forms a rough paste.
Divide the mixture into 4-6 portions with a light touch form into patties.
Heat a pan with 2 tbsp of oil and lightly brown the cakes on both sides.
Transfer to a baking sheet and finish in the oven for about 8 minutes,
Serve with a green salad and the chilli jam or your salsa of choice if you don’t have the jam to hand. Even a dollop of mayo with a bit of mashed garlic or Harissa would be great.

Chilli Jam
2 red peppers roughly chopped
2 red chillis deseeded and chopped
2 tbsp tomato puree
2 cloves garlic chopped
2 onions chopped
2 tomatoes diced
2 tbsp soy sauce
2 tbsp vinegar – balsamic or white if not
1 tbsp brown sugar

Heat some oil in a pan and add all the ingredients and mix to coat
Cook on medium heat for a few minutes until veggies start to soften
Turn down the heat, add enough water to cover them.
Cover with a lid and cook until everything is soft
Blend and taste – adjust with vinegar if it needs to be sourer or a further pinch of sugar if not sweet enough.
Cool completely before putting in to jars and storing in the fridge.
This will keep for 2-3 weeks in the fridge.