Delia's spiced chickpea cakes with red onion and coriander salad

Yes, it's a Delia cookbook. I picked it up from the library this morning. Not something I would ever normally read or use (or own for that matter). But for a class I am doing I have to write some recipes and some blog posts. And for another class I have to write some recipes specifically using legumes. So this seems like an handy overlap in my eyes.

Legumes, in case you are unaware, are generally peas, beans, lentils and other pulses. A great substitute for protein in the diet for veggies and meat-reducers alike.

Although for uni I will have to type up the full recipe I have neither the time nor the time to do that now (really I just don't want to). This post is just my journey through the cooking process. The general jist is  

spicy chickpea patties with a red onion, lemon and coriander salad-chutney-type mixture. 

They are lovely and spicy, seasoned with that classic combination of roasted coriander and cumin. Some turmeric is added to the mix for that often overused yellowy colour in spicy foods, and I wonder if using a smoked paprika would work better, for flavour and colour, especially.

a hearty amount of butter

- thanks Delia

You get the idea, it's kind of like a veggie burger made with chickpeas, you mix all the ingredients together, using some Greek yoghurt to hold it all together, and then forming into whatever size patty you want, then dipped in egg wash and rolled in wholemeal flour. Again, I was thinking about rolling in pinhead oatmeal instead of flour for an extra crunchy coating.

I have to say I don’t think I’ve ever followed a recipe so religiously before. But I tried my hardest, and I think I succeeded. Hey, I even weighed out 10g of fresh coriander!

I even used scales. Go me.

The recipe recommended to blitz the chickpeas until evenly chopped, but not as far as a paste. I think it would have been better to keep about a quarter of the chickpeas back to then add them during the final blitzing stage - therefore they would be more likely to still have a bit of bite but would still hold together.

The cakes are served with a fresh and crunchy red onion salad. Sliced red onion mixed together with chopped coriander, lemon juice and lemon rind and refrigerated for a maximum of 30 minutes, otherwise the colours run and the onions go pink. This was a lovely addition and I think it will definitely work as an accompaniment to lots of other things!

The dollop of greek yoghurt definitely helped with the spiciness of my home grown chillies, especially as I thought they would be quite mild, so I threw in an extra two!

I only cooked one, as this was just a late lunch, but good old chickpeas, they were filling enough. I feel the texture was a bit crumbly, but I think adding a little less yoghurt to the mix would help.

There was even some left over for dinner, I added some roasted buttery charlotte potatoes, however, I think couscous or brown rice would also have worked.

Hmm, or even in a wrap or pitta bread with some spicy mayo, oh the possibilities!

I hope the library folk aren't too miffed that I made the cookbook a bit messy...but really, that's how they're supposed to look, right?

I like that when I make a new post the top of the screen says 'a girl a kitchen and a post'.