
Try these warming and comforting vegan cakes with a simple tomato sauce. This recipe also includes a yummy aubergine caviar that works perfectly with the flavours in the cake, and a chickpea and tomato salad as a perfect accompaniment.
Ingredients
For the aubergine caviar
1 aubergine
½ lemon, juice only
Pinch of sugar
2 tbsp extra virgin olive oil
For the tomato sauce
1 tbsp olive oil
1 clove garlic, crushed
2 tsp tomato purée
2 x 400g tin chopped tomatoes
2 sprigs of fresh thyme
Pinch of caster sugar
For the chickpea cakes
2 x 400g tin chickpeas, rinsed and drained
1 tbsp extra virgin olive oil
1 onion, diced
½ clove garlic, crushed
½ red chilli, finely chopped
1 tsp ground cumin
1 tsp caraway seeds
½ tsp ground fenugreek
½ lemon, juice only
Flat-leaf parsley, chopped
Small bunch coriander, chopped
Olive oil
For the chickpea and tomato salad
Olive oil
1 x 400g can chickpeas, rinsed and drained
½ onion, finely diced
½ 290g jar of roasted red peppers, drained and finely diced
½ clove garlic, crushed
½ red chilli, finely chopped
1cm piece of ginger, grated
8 cherry tomatoes, halved
Small bunch mint, picked and finely chopped
Small bunch coriander, roughly chopped
Zest and juice of 1 lemon
Method
- To make the aubergine caviar, place the aubergines directly onto an open gas flame and cook until the skin is charred and crisp and the flesh is soft. Alternatively, place in a pre-heated oven at 180°C/fan 160°C/gas 4 and roast for 25 minutes.
- Slice the aubergine lengthways and scoop out the flesh into a blender. Discard the skins. Add the lemon juice, salt, and sugar and blend while slowly pouring in the olive oil until emulsified. Set aside.
- To make the tomato sauce, heat the olive oil in a heavy bottomed pan and gently fry the garlic for 20 secs without colouring. Add the purée and cook for 2 mins, then add the chopped tomatoes, thyme sprigs, sugar and season with salt and pepper. Bring to the boil and simmer, stirring often, for 15-20 minutes, or until the sauce is thick.
- To make the chickpea cakes, heat a splash of olive oil in a casserole dish and fry the onions for 5 minutes without colouring. Add the garlic, chilli and spices and sauté for a further 20 secs. Set aside until cool.
- Divide the chickpeas. Coarsley crush one half using a fork and season with salt. Purée the other half using a blender, gradually adding the olive oil until emulsified.
- Once cool, add the lemon juice, parsley and coriander to the onion mixture and combine with the crushed and puréed chickpeas. Shape into patties.
- To make the salad, heat a splash of olive oil in a pan and fry the onions for 5 minutes, or until soft. Add the garlic and fry for a further 30 seconds. Combine with the rest of the salad ingredients.
- To serve, fry the cakes in a non-stick pan, using as little oil as possible, until an even golden colour on each side. Spoon the reheated tomato sauce and the aubergine caviar on to a plate with the salad and sit the cakes on top.