I’m neither vegan or vegetarian and even if I was convinced that there were benefits to that kind of a diet (which I’m not) it flat out wouldn’t work in my house and for those of you who know my other half, you know why. But occasionally I do like to have a meat free meal which these are great for or as a starter if you are having a big group over. Just make a big platter of these with lots of salsas and other dips and they make for a perfect informal gathering. Other pulses will work just as well for these – I’m thinking kidney beans or others like them. Just check in the back of the press you know there is a tin lying around in there – now you know what to do with it 🙂

Makes 8 small cakes
250gr Tin chickpeas
2 tbsp toasted coconut
1 tsp chilli powder
2 tbsp chopped fresh coriander
1 tbsp chopped ginger
1 tsp Nigella seeds
2 tbsp fresh breadcrumbs
1 tsp Salt
1/2 tsp Pepper

Blend chickpeas with nigella seeds and chilli powders
Add the coconut, coriander, ginger, breadcrumbs, salt and peppers
Shape into small cakes about 4cm wide 1 cm deep.
If the mix seems dry then add a little water
Put into the fridge for at least 30 minutes to chill before frying
Heat 1 tbsp oil in pan and fry until crisp brown on both sides
Side hot with salad and the relish

Mango and Ginger Relish
1 red onion
1 large red chilli
2 tbsp olive oil
t tsp grated ginger
1 ripe mango
2 ripe tomatoes
t tbsp distilled malt vinegar

Peel and dice the onion
De-seed and finely chop the chilli
Heat oil in a small saucepan, add onion ginger and chilli and gently fry for 10 minutes until the onion is softened.
Peel and chop roughly the mango and tomatoes
Add to the onion mixture, stir once, add vinegar and 1 tbsp water
Season , Bring to the boil, cover and simmer for 5 minutes
Leave to cool and serve with the chickpea cakes.