Sweet potato, cheese, onion & chilli seeded muffins
A tasty, nutritional alternative to the sweet muffin, leaving you feeling full for longer.
Vegan Thai-flavoured chickpea and millet cakes
What will this recipe make?
These are easy to make; served with salad and dips, they make for a relaxed, flavoursome meal.
Whose recipe is this?
Lise
125g millet grain (or rice can be used)
400g tin chickpeas, drained
Approx. 3 tsp red Thai curry paste – to taste
4 tbsp chopped fresh coriander
2 spring onions, finely chopped
1-2 tbsp wholemeal flour or gluten-free flour can be used) to coat
Coconut oil for frying
Cook the millet in a pan with 300ml water. When it boils, let it simmer for 15-20 minutes until all the water has been absorbed.
In a bowl mix the cooked millet with the chickpeas, Thai curry paste, coriander and spring onions. Season to taste. Form the mixture into 8 flat cakes, then coat in the flour.
Melt the coconut oil in a frying pan and fry the cakes on both sides until golden, crisp and heated through.
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Need ingredients?
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