Minted Chickpea-Potato Cakes (vegan)
For 2 (For 4)
Maris Piper Potatoes: 2 (4)
Chickpeas: 1 can (2 cans)
Flat Leaf Parsley: 1 bunch (2 bunches)
Mint: 1 bunch (2 bunches)
Lemon: 1 (2)
Garlic: 2 cloves (3 cloves)
Dhana Jeeru: 1 pod (1 pod)
Pita: 2 (4)
Panko Breadcrumbs: 1 pod (2 pods)
Lemon: 1 (1)
Cucumber: 1 (2)
Coconut Yoghurt: 1 pot (2 pots)
Romaine Lettuce: 1 (2 each)
Beef Tomato: 1 (2)
Spring Onion: 1 bunch (2 bunches)
Flat Leaf Parsley: 1 bunch (1 bunch)
Mint: 1 bunch (1 bunch)
Sumac: 1 pod (1 pod)
Per serving: Energy (kcal) Fat 8g of which saturates 2g Carbohydrates 102g of which sugars 15g Protein 22g Salt 1.68
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
The French can keep their croutons. For us, fattoush is where it’s at, a Lebanese salad of old flatbread torn into hearty chunks and brought back to wonderful, crispy life by frying in olive oil, then tossed with leafy greens, herbs and tomato. Sumac, a spice made from dried, ground Middle Eastern berries with an unmistakably mature fruitiness, is scattered over to finish. Such an appetising salad needs a decent follow-through: how about these falafel-style chickpea cakes and fresh tzatziki, made 100% vegan through the magic of coconut yoghurt?
Preparation time:For 2 - 60 minsFor 4 - 75 mins
Cooking time:For 2 - 80 minsFor 4 - 95 mins
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