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.
