Golden nuggets
Ingredients
- 220g yellow split peas
- 450g water
- 40g chickpea flour (gram flour)
- 100g cauliflower, grated
- 100g coconut milk or yogurt
- 1 tsp dijon mustard
- 1 small onion, chopped
- 1 clove of garlic, crushed
- salt and white pepper
- rapeseed oil
Method
- Fry the onion and garlic in the rapeseed oil until soft and fragrant (3 to 5 minutes).
- Add the split peas and water and cook 40 minutes without salt. The should have evaporated and the peas should be tender.
- Add the grated cauliflower with the coconut milk and cook for 2 minutes more.
- Blend or mash some or all of the mixture and add the chickpea flour and mustard. Mix well. (I like to blend half it so I still get the texture of the split peas and vegetables.)
- Shape into mix into a ball and flatten to about a ½ cm thick and cut into 6 or 8 ‘pie’ wedges
- Dip the wedges into the chickpea flour and fry gently until golden brown on both sides.
- Serve hot, warm or cold and dip into the homemade ketchup.
Tomato and Pomegranate Ketchup
This recipe is very flexible, experiment with other spices and vinegars.
Ingredients
- 400g of fresh tomatoes or 400g tin plum tomatoes, roughly chopped
- 40g white wine vinegar
- 40g brown sugar
- 3 tbsp pomegranate molasses or tomato puree for plain ketchup.
- 1 small onion, roughly chopped
- 2 cloves of garlic, roughly chopped
- Pinch of spices - cinnamon, chilli, coriander and allspice
Method
- Place all ingredients into heavy bottom pot and simmer gently for 30 minutes or until the ketchup thickens.
- Blend with a hand blender. Pass through sieve for a smooth ketchup or leave coarse.
- Keep for up to a month in the fridge.
