19
Mini Chocolate Cakes with Coffee Glaze
Prep Time: 10 mins + cooling time | Cook Time: 20 mins | Makes 12
Vegan Chickpea Patties with Tabbouleh
Prep Time: 15 mins + chilling time | Cook Time: 10 mins | Makes 12
Ingredients
•
3/4 cup plain flour
•
¼ cup cocoa powder
•
½ cup firmly packed brown sugar
•
60g butter, melted
•
11/4 cups milk
•
1 egg, whisked
•
1 tablespoon espresso coffee, cooled
•
1 cup icing sugar
•
12 raspberries, to serve
Method
1.
Sift the flour and cocoa powder into a
bowl. Stir in sugar.
2.
Whisk the butter, milk and egg in a jug.
Add to flour mixture, stir until smooth and
combined.
3.
Insert the Muffin Plate and set heat
to high. Spoon heaped tablespoons of
batter into holes and level surfaces. Cover
with lid and cook for 8 minutes or until
a skewer inserted at centre comes out
clean. Using a non-stick spatula, transfer
cakes to a wire rack to cool.
4.
Repeat with remaining batter to make
12 cakes in total.
5.
Meanwhile, sift icing sugar into a bowl.
Stir in coffee to make a smooth runny
icing.
6.
Spread icing over cooled cakes. Top
with a raspberry.
Ingredients
•
420g can chickpeas, drained, mashed
•
½ cup cold mashed potato
•
1 clove garlic, crushed
•
2 tablespoons almond milk
•
2 tablespoons vegan breadcrumbs
•
2 tablespoons besan (chickpea) flour
•
2 teaspoons ground cumin
•
½ cup sesame seeds
•
1 cup chopped flat-leaf parsley
•
200g tomato medley, quartered
•
2 tablespoons lemon juice
•
2 green onions, sliced
•
2 tablespoons olive oil
•
To Serve, Hummus, Sumac and Lemon
wedges
Method
1.
Combine the chickpea, potato, garlic,
milk, breadcrumbs, besan flour and the
cumin in a bowl. Season to taste. Shape
into 12 patties and coat each lightly in
sesame seeds. Chill 15 minutes.
2.
Insert the Muffin Plate and set heat on
high. Place a patty in each hole, cover
with lid and cook for 3 minutes. Using a
non-stick spatula, turn patties and cook
for a further 3 minutes or until golden
brown and heated through. Transfer to a
plate. Repeat with remaining 6 patties.
3.
Meanwhile, combine the parsley,
tomato, juice, onion and oil in a bowl.
Season to taste.
4.
Spoon tabbouleh onto serving plates,
top with chickpea patties and hummus.
Sprinkle with sumac. Serve with lemon
wedges.
Summary of Contents for MRMP18G
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