sesame-ginger chickpea cakes

As promised, here is the vegetarian follow up to the tuna cakes I posted last week. I used most of the same ingredients (because I happened to have them all leftover)… the end result was pretty different, but delicious just the same. Of course, I really have a soft spot in my heart for panko-crusted anything…

With this, I wanted to share a couple of handy tips:

1. Fresh ginger – keep it in the freezer, and grate it as you need it. No thawing required… by the time you grate, it’ll be thawed enough. I love to cook with ginger, and this way I can easily keep it on hand.

2. Chickpeas – I love the dried kind so much better than canned, but they take forever and a day (literally, a day) to soak and cook. I’ve tried making big batches to keep on hand in my fridge, but they always go bad before I get around to using them up. Turns out – they actually freeze really well. After you cook them, let them drain and cool completely. The next day or so, pop them in the freezer. To thaw them quickly, place them in a bowl and drizzle the faucet over them for a few minutes. I love being able to thaw just a few at a time for lunch salads, or quick dinners.

 

adapted from Ottelenghi’s tuna cake recipe

INGREDIENTS:

first, sautee shallots:
1 tablespoon olive oil
1 shallot, chopped
1 tablespoon soy sauce
1 clove of garlic, minced

mix everything together:
1 cup cooked chickpeas, slightly mashed with a fork, or potato masher
2 scallions, (white and green parts) chopped
1/2 tablespoon grated fresh ginger
1 teaspoon sesame oil
2 eggs, gently whisked
1/2 teaspoon dried coriander
1/4 cup chopped cilantro
salt & pepper

roll in panko and pan fry:
1 cup of panko breadcrumbs
a few pinches of sesame seeds
2 more tablespoons olive oil, for the pan

In a small pan, heat the olive oil. Add the shallots and cook for a few minutes on medium heat until transluscent. Turn off the heat, add the soy sauce and garlic. Stir together in the hot pan for another minute. Set aside.

In a medium bowl combine chickpeas and all ingredients, up to, but not including the panko. Form into small or medium sized patties (6 medium, or 8 small). I find it easiest to try to pack them into a ball and then gently press down to flatten. They will fall apart easily, so just try to pat them together as best as you can. Place them in the fridge while you mix the sauce together. (15-30 minutes, depending how patient you are, but this helps them stick together later).

On a plate or flat surface, spread the panko, and mix in a few pinches of salt, pepper, and  sesame seeds. Roll each patty in the panko mix, covering liberally, and set each aside.

Heat a few tablespoons of olive oil in a large skillet (be sure the bottom of your skillet is completely coated with the oil so your cakes don’t come out dry). When the oil is very hot, add the patties. Cook for 1-2 minutes on each side, or until golden brown.

Serve with yogurt sauce.

cilantro yogurt:
heaping 1/2 cup plain yogurt (icelandic, greek, vegan… whatever you like)
1 tablespoons olive oil
1 teaspoons agave or honey
1 teaspoon minced onion (or a few pinches of onion powder)
1/2  clove of garlic, minced
1 tablespoon fresh lime juice, plus some zest
1/2 teaspoon brown mustard seeds
1/4 cup chopped cilantro
salt, to taste

Stir all ingredients together, taste and adjust to your liking.

37 comments

  1. Christina from delacasa.wordpress.com on said:

    Freeze your chickpeas in muffin trays if you want to be able to defrost a handful at a time :) These look perfect for taking to work with one of your hearty, grain salads.

    • jeanine from loveandlemons.com on said:

      I just chiseled some free with a knife, but that would probably be much safer :)

  2. Shelley from unsailedships.blogspot.com on said:

    how long can ginger last in the freezer?

    • jeanine from loveandlemons.com on said:

      I’m not sure exactly, but at least a few weeks (I toss it if it’s been much longer and it just looks really freezer burned).

  3. What a beautiful recipe – I love all of the flavors!! I also keep ginger in the freezer – best tip ever.

  4. Rachel Cooks from rachelcooks.com on said:

    These are so gorgeous! Can’t wait to try them! PS: New to your blog—LOVE it!

  5. sarah from thevanillabeanblog.com on said:

    These look amazing! I’m going to have to try them for dinner this week. I’m not a big fish fan, so I’m happy for this version. :) And, thanks for the tips! I never thought to freeze ginger – but that’s such a clever idea.

  6. So so pretty. I love how hearty this are. Chickpeas are my fave bean, by far!

  7. These look delicious! I love chickpea patties, I haven’t made them in a while but you’ve inspired me with these beauties :)

  8. Sara from redheadcuisine.blogspot.com on said:

    Freezing ginger! Brilliant! Thank you for the answer to all my ginger problems :)

  9. Julie on said:

    I made these tonight!! SO delicious. And I loved the yogurt sauce!

  10. erin from naturallyella.com on said:

    I had to laugh at your comment about chiseling chickpeas because that is totally me with any bean I freeze. One of these days I’ll probably hurt myself :) I’m not a huge fish fan, so your chickpea version is right up my alley!

  11. Allyn from lollingabout.wordpress.com on said:

    You should try the Alton Brown method for cooking chickpeas! No presoak required. Simply put them in the crockpot with a bunch of water and some baking soda. Cook on high for 4 hours. Completely delicious.

  12. Jess from jessicacox.com.au on said:

    Delish! I’m a massive fan of chickpeas and love them mushed up in burgers. I’ve been roasting them of late till gorgeous and crispy then tossing them through salads. By the way, your photos are beautiful. :-)

  13. Christina from delacasa.wordpress.com on said:

    Enjoying making these for tonight’s dinner – question though – are there two lots of shallots? Some cooked and some straight into the patties? Might be typo or am I misreading?

  14. These look killer. Great tip on freezing ginger, mine is always going bad before I use it up! I’ve been cheating and using canned beans since I moved up here but it’s about time I cooked up more big batches to freeze.

  15. I love the tips about freezing ginger and chickpeas as well! Thanks for mentioning that. We always have problems pan frying bean patties, as they tend to fall apart on us! These look beautiful. Any tips — perhaps making sure the texture of the dough is moist enough?

    • jeanine from loveandlemons.com on said:

      Hi Sonja! Yes, I find that the texture needs to be pretty moist. If it’s crumbling on you before you start, add another egg. (I found 2 here worked well). And then letting the patties sit in the fridge for 30 or so minutes helps everything bind. Also, (you probably already know this), when you put them in the pan on the first side, be sure to let them cook for a few minutes without moving them around.

      • Sonja from acouplecooks.com on said:

        Thanks, Jeanine! We’ll let you know if we give it a try! :)

        • Rachael on said:

          I should have read this before trying last night. I have a pretty poor track record when it comes to pan-frying (I’m pretty sure I’m just impatient :)), but despite the break-aways, we had a delicious meal last night! Wonderful recipe!! Will definitely do proper diligence next time and leave them in the fridge longer. Thanks for the tip!

          • jeanine from loveandlemons.com on said:

            oh, sorry, next time I comment with some tips, I’ll be sure to update it in the actual recipe. Glad they tasted good though!

  16. Julia from acedarspoon.com on said:

    These look delicious. I am a huge fan of chickpeas and I love this recipe for them. I could see even eating this as a sandwich on a bun with some yogurt on top of the chickpea cake. I can’t wait to try them out.

  17. Laura on said:

    For all of you who freeze large batches of small stuff (like chick peas!) I have a a great tip: after you have drained the chick peas and let them cool, spread them out on several baking trays and stack them in the freezer. Let freeze for a few hours (or overnight) and then once they are completely frozen transfer them to an airtight container. Because they are already frozen, they don’t stick together hardly at all so you can have the exact number you want, no chiseling necessary. This also works great for frozen fruits. Depending on how juicy whatever I am freezing is (like in the case of chopped strawberries), I will sometimes line the sheets with wax paper or parchment paper.

    • jeanine from loveandlemons.com on said:

      Thanks Laura, love that tip!

  18. Heather from sundaymorningbananapancakes.blogspots.com on said:

    So beautiful!

  19. Christi from theartcake.com on said:

    This looks absolutely delicious! I think I’m going to try this recipe this weekend. Thanks for sharing!! :)

    -Christi at theartcake.com, an art blog

  20. Courtney Jones from thefigtree.blogspot.com on said:

    I am so excited to try this recipe! Very much something I know I will love. Awesome flavours. And I love chickpeas. Happy weekend! :)

  21. Jacqui from goodthingsgrow.com on said:

    These sound delicious! Love that you added ginger to them!

  22. Jen W. on said:

    These look amazing! Can’t wait to try them out tomorrow.

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  24. Patty on said:

    Can I bake this?

    • jeanine from loveandlemons.com on said:

      Hi Patty, you can, but they turn out a little bit dry vs. pan searing them

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  26. Debra on said:

    Can these be made ahead of time and then frozen until I want to eat them?

    • jeanine from loveandlemons.com on said:

      Hi Debra, I haven’t tried freezing them, so I can’t say for sure. If you try, I would freeze the mixture before you cook it – form it into patties and place on a parchment lined plate or small baking sheet until they’re frozen (so they don’t stick together). Then cook each one as you’re ready to eat.

      I don’t think they would hold up well if you cooked them and then froze them. (plus they’d be a little dry and maybe soggy).

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