Are you ready to embark on a culinary adventure that tantalizes your taste buds and warms your soul? Discover the delightful fusion of flavors in our Curried Squash and Garbanzo Bean Cakes! These golden, crispy cakes are not just a feast for the eyes; they are packed with wholesome ingredients and aromatic spices that will leave you craving more. Perfect as a savory appetizer or a satisfying main dish, this recipe is a must-try for anyone looking to impress their guests or simply indulge in a delicious vegetarian treat. Dive into our recipe and unlock the secrets to creating these mouthwatering cakes that are sure to become a staple in your kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 6 cakes
Ingredients
- 1 cup cooked squash, mashed
- 1 cup cooked garbanzo beans, mashed
- 1/2 cup breadcrumbs
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil (for frying)
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. If you haven't already, cook the squash until tender and mash it in a bowl. Similarly, cook the garbanzo beans until soft and mash them as well. You can use canned garbanzo beans for convenience, just rinse and drain them before mashing.
- In a large mixing bowl, combine the mashed squash and mashed garbanzo beans. Make sure they are well blended together.
- Add the breadcrumbs to the mixture. This will help bind the cakes and give them a nice texture. Stir until the breadcrumbs are fully incorporated.
- Next, add the curry powder and salt to the mixture. Mix well to ensure that the spices are evenly distributed throughout the batter. You can adjust the amount of curry powder based on your spice preference.
- Once the mixture is well combined, use your hands to form the mixture into small cakes, about the size of a palm. You should be able to make approximately 6 cakes from this mixture.
- Heat the olive oil in a large skillet over medium heat. Ensure the oil is hot enough before adding the cakes to prevent them from sticking.
- Carefully place the formed cakes into the skillet, making sure not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet.
- Cook the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them over.
- Once cooked, remove the cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Garnish the curried squash and garbanzo bean cakes with fresh cilantro before serving. These cakes can be enjoyed warm as an appetizer or a main dish, and they pair well with yogurt or chutney.
Tips
- Ingredient Prep: To save time, consider using canned garbanzo beans. Just rinse and drain them before mashing to make the process quicker and easier.
- Texture Matters: Ensure your mashed squash and garbanzo beans are smooth but not overly watery. This will help the cakes hold together better during cooking.
- Spice It Up: Feel free to adjust the amount of curry powder based on your spice preference. For an extra kick, add a pinch of cayenne pepper or some chopped fresh chili.
- Cooking in Batches: Avoid overcrowding the skillet when frying the cakes. This allows them to cook evenly and achieve that perfect golden crust.
- Keep Them Warm: If you're making a large batch, keep the cooked cakes warm in a low oven while you finish frying the rest.
- Garnish for Flavor: Don’t skip the fresh cilantro garnish! It adds a burst of freshness that elevates the dish and complements the spices beautifully.
- Serving Suggestions: These cakes pair wonderfully with a side of yogurt or your favorite chutney for dipping, enhancing the overall flavor experience.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 5g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
