Curried chickpea cake with tomato sambal

• canned chickpeas↗400g g

  drained

• medium curry powder↗1 tbsp tbsp
• cumin seeds↗1 tsp tsp
• garlic cloves↗2

  chopped

• lemon↗1

  zest and juice

• eggs↗4
• milk↗3 tbsp tbsp
• chopped cilantro2 tbsp tbsp
• red chili↗1

  seedless, finely chopped

• rapeseed oil↗1 tbsp tbsp
• red onion↗1

  finely chopped

• tomatoes↗2

  chopped

• cucumber↗10cm length

  cut into cubes

• red chili↗1

  seedless, finely chopped (optional)

• chopped cilantro3 tbsp tbsp

  plus extra leaves for serving

• лимон↗½a

  вичавлений

Step-by-step instructions

1. 1

   Pour two thirds of the chickpeas into a bowl and add curry powder, cumin seeds, garlic, lemon zest and juice, eggs and milk. Blend with a hand blender until smooth, then mix the remaining chickpeas with cilantro and chopped chili.

2. 2

   Heat the oil in a non‑stick pan. Pour in the curry mixture, stir, then cook over low heat for 5 minutes until it thickens. Transfer to a parchment‑lined tray, then return to the pan and cook the other side for about 3 more minutes.

3. 3

   Meanwhile, mix all the sambal ingredients. Place the chickpea patty on a plate, top with the sambal and a few cilantro leaves, and serve sliced into portions.