Whatever I call them they taste fabulous.
And so easy to make. I sometimes use dried chickpeas but today I've plumped for canned chickpeas.
Mash the drained peas with finely chopped and fried onion and green pepper and add to the peas.
Sir in two tablespoons of thick natural yoghurt, a light squeeze of tomato puree and either some ground cumin and coriander or medium strength curry powder. Season well.
Mix well. Form into balls then flatten into patties. Chill for a couple of hours. Dust in flour or coat i breadcrumbs and fry till warmed through and crispy.
I serve these yummy cakes with wholemeal pittas, tomato salsa, green salad, lemon couscous and more yoghurt on the side. You can add mint sauce to the yoghurt too.
All lovely. And vegetarian too
For sweet...
Milk Chocolate Cake made with drinking chocolate instead of pure cocoa (I'm expecting it to be much sweeter) and an icing made using evaporated milk.
It's just come out of the oven and rather than the usual dark brown cake this one is paler, more mocha than very dark brown.
The icing I've made isn't as thick but there's plenty.
Yesterday I bought four very small rolled and stuffed breasts of lamb for a very reasonable £2:50. They're tiny and will probably disappear all together once roasted but I do love lamb and to find it at my kind of price was very exciting.
As there won't be much meat I'll puff out the dinner with lots of vegetables.
The cookery writer Shirley Goode extols the virtues of thrift by making use of scraps and left overs to make tasty meals. One of her recipes, Lamb and Lentil casserole is my favourite, I've only ever used shoulder chops, I can't bring myself to fight with the bones on a piece of scrag end.
Back to today's animal friendly fare. Felafel.
A delicate little supper. Finger grub. Making up little wholemeal pitta pockets oozing with yoghurt, salsa and chickpea fritters. So easy so purse friendly and so blooming delicious.
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