Chickpea, Corn and Tofu Cake with Tahini Sauce

We usually make these savoury cakes using canned cooked chickpeas and red kidney beans. Alternatively raw chickpeas and red kidney beans can be separately soaked in cold water overnight, drained and then simmered in water till soft.

INGREDIENTS

30ml (2 tbsp) oil 180g pumpkin {peeled and cut into 1 cm dice) 1/2 tsp flaky sea salt 1/8 tsp freshly ground black pepper 180g (1) onion (finely chopped} 2 cloves garlic (finely chopped) 120g canned chickpeas (drained weight and well mashed) 90g canned red kidney beans {drained weight} 90g firm tofu (cut into 1cm dice)) 145g cooked medium grain rice (begin with 55g raw medium rice grains and cook using your usual method}

90g corn kernels (fresh or frozen) 62.5 ml {1/4 cup} Sweet Chilli Sauce {Thai bottled product found in supermarkets or speciality Asian supply stores} 2 tbsp finely chopped coriander leaves 1 tbsp finely chopped Italian parsley leaves 55g (1/3 cup less 1 + 1/2 tsp) rice flour 2 tsp flaky sea salt 1/2 tsp freshly ground black pepper olive oil for cooking Tahini Sauce Oven Roasted Tomatoes

METHOD

· Preheat oven to 180°C.

· Place half of the oil and pumpkin into a small roasting tray, season with first measure salt and pepper and toss gently to coat. Place into preheated oven and cook for 7-10 minutes or till just tender. Cool.

· Pour remaining oil into a small heavy-based frypan and place over a medium heat. Add onion and cook for 4-5 minutes or till soft but not browned. Add garlic and cook for a further 1 minute or till soft but not browned.

· Transfer onion mixture to a bowl and add chickpeas, tofu, kidney beans, rice, pumpkin, corn, Sweet Chilli Sauce, coriander, parsley and rice flour with salt and pepper. Mix together.

· Divide mixture into 7 x 120g portions and form into 7cm rounds 3cm deep. (A 7cm cookie cutter is helpful.)

· To cook: Pour oil into a heavy-based frypan to a 5mm depth and heat till hot.

· Place cakes into hot pan and cook for 4 minutes or till golden brown and crisp. Turn over and cook on the second side till golden and heated through. Serve with Tahini Sauce and Oven Roasted Tomato.

Tahini Sauce

(makes 185ml)

INGREDIENTS

1 garlic clove 30ml (2 tbsp) lemon juice 62.5 ml {1/4 cup} tahini {store bought sesame seed paste} 1/2 tsp flaky sea salt

15ml (1 tbsp) extra virgin olive oil 70g (1/3 cup) cold water

METHOD

· Place garlic, lemon juice, tahini and salt into a food processor.

· Process till smooth and slowly pour in olive oil with the motor running.

· Add water and pulse till combined.