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Spiced chickpea pies with dip and spicy cabbage salad



Ingredients

  • 1
    cup of old-fashioned rolled oats
  • 2 carrots
  • 1 (14 ounce) chickpeas, drained and rinsed
  • 1 tablespoon plus 1/2 teaspoon garam masala, barbecue spice or chilli powder
  • Kosher salt
  • 4 tablespoons additional -virgin olive oil
  • 2/3 cup mango chutney, barbecue sauce or salsa verde
  • 1 tablespoon of raw apple cider vinegar
  • 4 cups of thinly sliced ​​red cabbage

Directions

  1. Place 1/2 cup of oatmeal in a small bowl Cover with 1/2 cup of boiling water. Let it stand for 5 minutes until the water is completely absorbed.
  2. Chop the shallot and 1 carrot roughly. Insert a food processor along with the chickpeas. Add 1 tablespoon of garam masala if you use the chutney, 1 tablespoon of barbecue spice if you use the barbecue sauce, or 1 tablespoon of chilli powder if you use the salsa verde. the soaked oats; the remaining 1/2 cup of uncooked oats; and 1 teaspoon of salt. Pulse, occasionally scrape off the shell until the mixture forms large lumps and vegetables go into small pieces. Make twelve patties 2 1/2 inches in diameter. Let rest for 5 minutes.
  3. Whisk the chutney, the barbecue sauce or the salsa with the vinegar in a large bowl and add the cabbage. Rub the remaining carrot and add to the pulp. Add the remaining 1/2 teaspoon of garam masala to the chutney, the remaining 1/2 teaspoon of barbecue spice to the barbecue sauce or the remaining 1/2 teaspoon of chilli powder to the salsa verde. Throw until evenly coated. Season with salt.
  4. Heat the oil in a large nonstick pan over medium heat. Add the patties in a single layer. Turn once until tanned outside and hot inside, 2 to 4 minutes per side. Transfer to dish.
  5. Add the plate of coleslaw and remaining sauce and serve.
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