Or you could call them vegan fush cakes, chickpea patties ….
Topped with a tartare sauce they’re pretty convincing. Be sure to have the nori in them for that seaside taste.
Cooking chickpeas from scratch is super easy and I think you get a way better result. They’re plumper and more buttery. Follow the steps for cooking kidney beans in your slow-cooker.
Ingredients
1 Tbl chia seeds mixed with 3 Tbl water
2 cans chickpeas, rinsed + drained
1/2 red onion, diced small
3 garlic cloves, minced
1/2 red pepper, diced
2 handfuls parsley, minced
1 Tbl brown rice flour
1 sheet nori, cut into tiny pieces
1 tsp paprika
1 tsp dill
1 tsp mixed herbs
Salt & pepper
1/2 lemon, juiced
Method
Soak chia seeds in water. Stir several times until seeds are gelatinous, ~ 10 minutes This is your egg.
Mash drained chickpeas in a large bowl.
Add onion, garlic, red pepper, chia seeds, parsley, flour, paprika, dill, mixed herbs, lemon, salt & pepper.
Mix with your hands and form into patties.
Pan fry in a hot pan.
Tartare Mayo
1/2 cup vegan mayo
1 Tbl capers, chopped
1 tsp apple cider vinegar
1 tsp horseradish, optional
Mix together.
For store bought mayo the Organic Ceres brand and Veganaise are the best we’ve tried. To make your own try this cashew version.
