Ingredients

• 1 can chickpeas (without the liquid)
• 125 gr grated gouda cheese
• 1/3 cup olive oil
• 1/2 tsp asafoetida
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup chickpea flour
• 1/3 tsp dried dill

Method

1. The easiest way to make these patties is to use a blender or a food processor.
2. Add the ingredients in the blender
3. blend until everything is smoothly combined.
4. With a slightly wet hand make the patties
5. Heat the pan on medium heat
6. Drizzle the pan with 2 tbsp of olive oil
7. Cook each side until golden brown
8. Serve with a dip or in a tortilla wrap.

 

Samosa (indian pastry)

 

Filling

• 60ml Oil
• 1ml Cumin seeds
• 2ml Asafoetida powder
• 500ml Potatoes, diced into 1 cm cubes
• 1 green Chilli
• 5ml Turmeric
• 2ml Salt
• 125ml Peas
• 2ml ground roasted cumin

Dough:

• 225g plain flour
• 4ml Salt
• 10ml Oil
• Approx. 90ml Hot water
• Oil for deep frying
• Method.

Filling:

1. Heat the oil in a pan over medium-high heat and add the cumin seeds. Let them sizzle for a few seconds.
2. Then add the yellow asafoetida powder, green chilli and turmeric, keep stirring.
3. Add the potatoes and fry for 2-3 minutes. Add the salt, stirring occasionally, cook for 5 minutes.
4. Add the peas and ground roasted cumin. Stir to mix. Cover, lower heat and cook further 10 minutes until the potatoes are tender. Cool.

Dough:

1. Sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
2. Divide into 12 balls. Roll each ball into a round of about 15cm across. Cut in half.
3. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 6ml of the filling and seal the top with a little water.
4. In a similar way make all the samosas.
5. Heat oil in a pan over medium heat. Put in as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with chutney or ketchup.