You know how they say to never never never try a new recipe on a big day? Well, I am so
Well, hello there, Complete and Total Failure! Fancy seeing you here. How are your kids: Embarrassment and Egg-on-Face?
I cooked several new recipes for this year's table, and I'll blog about each individually, but I figured I'd get the worst result out into the open first thing. It was our main course.
Moroccan Chickpea Patties served with Ginger Dipping Sauce
Sauce
1/4 cup apple cider vinegar
4-5 Tbsp pure maple syrup
2 1/2- 3 Tbsp tamari
1-1 1/2 tsp freshly grated ginger
1 1/2 tsp toasted sesame oil
1/4 tsp red pepper flakes (optional)
Combine all ingredients in bowl and stir to mix well.
Patties
1 Tbsp olive oil
1 medium fennel bulb, chopped
1/2 tsp salt
freshly ground pepper
1/2 cup red bell pepper, chopped
2 cups cooked chickpeas
1 medium clove garlic, chopped
1 1/2 Tbsp apple cider vinegar
2 Tbsp olive oil (for puree)
2 tsp freshly grated ginger
1/2 tsp salt
1/4 tsp cumin
3/4 tsp paprika
1/2 cup sliced green onions
1/2 cup breadcrumbs
3 Tbsp sesame seeds
1/8 tsp salt
1 Tbsp olive oil (for frying)
In a skillet over med heat, heat the oil. Add the fennel, salt and pepper and cook for 5-6 minutes. Add the red pepper and cook for another 5 mins. Remove from heat. In a food processor, combine the chickpeas with the garlic, vinegar, olive oil, ginger, salt, cumin, paprika, and cinnamon and puree until the mixture becomes smooth (scrape down the sides of the bowl as needed). If still a little chunky, add a touch more oil or water and puree again until smooth. Transfer the mixture to a large bowl and stir in the fennel/red pepper mixture and green onions. Stir through to combine well. If you have the time, refrigerate for at least an hour (the mixture will firm up and be easier to shape). Mix the breadcrumbs, sesame seeds, and sea salt and pour onto a plate. Take a mound of the chickpea mixture (roughly 1/3 cup) and form patties, then dip both sides in the breadcrumb mixture. In a skillet over medium heat, heat the oil and fry the patties for about 7-9 minutes on each side, until lightly browned (flip only once or twice).
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