Chickpea cakes with avocado mousse, fennel and silverbeet saute and tomato salsa

Name: Chickpea cakes with avocado mousse, fennel and silverbeet saute and tomato salsa
Yield: 4
Ingredients: 1 ½ Ltr Water; 1 Tbsp Olive oil, plus a little extra to fry panisse; 1 tsp Garlic, finely chopped; 260 g Besan (chickpea flour), fine (Main); 2 Spring onions, thinly sliced; 2 Tbsp Coriander leaves, chopped; 1 Avocado (Main); 1 Lemon, juiced; 1 tsp Olive oil; 1 bunch Silverbeet, about 400g (Main); 2 Tbsp Olive oil; 1 small Onion, sliced; 1 Lemon, zest and juice; 1 small Fennel bulb, sliced thinly; 2 Tbsp Water; 1 Tomato, diced; 1 Lemon, juiced; 1 Tbsp Olives; 1 Tbsp Onion, diced; 2 Tbsp Coriander leaves, chopped

for 4 people

Tam West

Bite

World Vegetarian Month culminates with World Vegan Day this Sunday November 1 so I have asked Jinu Abraham, executive chef at Heritage Auckland to provide a recipe that we can all try at home. These panisse cakes are fantastic and now I have made them up for photography (yes that’s my styling, which is far from the work of art that Jinu presents in the restaurant) I will be doing so again because they are so versatile. Panisse (chickpea cakes) originated in the south of France and are similar to fried polenta chips. They are a good source of protein, are gluten-free and full of dietary fibre. Low in calories too. Making panisse is easy; it can be used in a number of ways, as an entree, main or tapas. You can make the cake in advance and pan-fry to order. It can also be cut into fingers, breaded with polenta and deep fried like polenta chips.

Chickpea cakes and avocado mousse

1 ½ Ltr	Water
1 Tbsp	Olive oil, plus a little extra to fry panisse
1 tsp	Garlic, finely chopped
260 g	Besan (chickpea flour), fine (Main)
2	Spring onions, thinly sliced
2 Tbsp	Coriander leaves, chopped
1	Avocado (Main)
1	Lemon, juiced
1 tsp	Olive oil

Fennel and silverbeet saute

1 bunch	Silverbeet, about 400g (Main)
2 Tbsp	Olive oil
1 small	Onion, sliced
1	Lemon, zest and juice
1 small	Fennel bulb, sliced thinly
2 Tbsp	Water

Tomato and onion salsa

1	Tomato, diced
1	Lemon, juiced
1 Tbsp	Olives
1 Tbsp	Onion, diced
2 Tbsp	Coriander leaves, chopped

Directions

Using a stockpot, add water, oil and garlic. Season with salt and freshly ground pepper. Add chickpea flour and use a hand blender to ensure there are no lumps.
Bring the mix to a rolling boil and then simmer for 20 minutes.
Remove from heat once the mix starts thickening and pulling away from the sides of the pot.
Add thinly sliced spring onion and chopped coriander. Season to taste and mix well. Pour into a greased tray and let set for a couple of hours.
Cut into required portions once cooled. Fry in a nonstick pan with a touch of olive oil.

Avocado mousse

Scoop out the flesh of the avocado and blend with lemon juice and olive oil to a mousse consistency. Season with salt and freshly ground pepper.

Fennel and silverbeet saute

Wash the silverbeet. Separate the green leaves and white stalks. Shred the green leafy part and slice the white stalks as thinly as possible. Keep them separate.
In a non-stick pan on medium heat, add olive oil and then sliced onion and silverbeet stalks, lemon zest and fennel. Season with salt and freshly ground pepper.
Add lemon juice and water. Braise for 5 minutes.
Add silverbeet leaves and braise until wilted. season as required.

Tomato and onion salsa

Mix all ingredients together. Season with salt and freshly ground pepper.

To assemble, place a dollop of the avocado puree on each plate and spread over the plate. Top with a couple of chickpea cakes. Place the fennel and silverbeet on the cakes and some around it. Finally, top with salsa and garnish with coriander leaves.