Indian Chickpea Patties with Arugula
Indian Chickpea Patties with Arugula - Perfect appetizer or finger food
Healthy, because
Even smarter
Nutritional values
With a large portion of protein, chickpeas in these chickpea cakes contribute to the body getting enough protein even without animal food, especially in vegan or vegetarian diets. With a proud 62 milligrams of vitamin C per 100 grams, arugula plays in the top league as a booster for the immune system. The vitamin is also important for the formation of connective tissue, bones and teeth. The fresher the leaves, the higher the vitamin content!
If you want to make the Indian chickpea cakes on arugula salad vegan, simply replace the eggs with egg substitute powder or another vegan egg alternative. Instead of the Greek yogurt, soy yogurt or soy curd can be used.
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 66 μg | (110 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 113 mg |
Ingredients
- Ingredients
- 3 ½ ozs onions
- 1 garlic clove
- 4 Tbsps Peanut oil
- 4 fresh Curry leaves
- 2 tsps ground Cumin
- 2 tsps ground Coriander
- ½ ground fennel seed
- ½ tsp ground Turmeric
- 14 ozs chickpeas (can; drained weight)
- 2 Tbsps ground almonds
- 2 eggs (M)
- salt
- peppers
- 2 ozs Arugula
- 2 mint
- 1 red Chile pepper
- 5 ozs Greek yogurt
- 2 Tbsps mango paste
- 1 Red onion
- 1 organic lime
Kitchen utensils
Preparation steps
Peel and finely dice the onion and garlic. Heat 1 tablespoon oil in a frying pan. Sauté onion, garlic and curry leaves for 4 minutes over medium heat. Season with cumin, coriander, fennel and turmeric and sauté for another 3 minutes. Remove pan from heat.
Rinse the chickpeas and drain. Together with the onion-spice mixture, almonds and eggs, finely grind in a food processor or with a hand blender until a homogeneous mass is obtained. Season to taste with salt and pepper.
Heat remaining oil in a large frying pan. Shape the mixture by tablespoonfuls into small cakes and fry in 2 portions, one after the other, over medium heat until golden brown, 3-4 minutes each. Remove from pan and drain on paper towels.
Meanwhile, wash arugula and shake dry. Wash mint, shake dry and pluck leaves. Halve chili pepper lengthwise, remove seeds, wash and cut into fine strips.
Mix yogurt with mango pulp and season with salt. Peel onion, halve and cut into fine strips. Wash the lime and cut into wedges. Arrange arugula, mint, chili and onion strips on a platter. Place the chickpea cakes on top. Serve with yogurt and lime wedges.
