Vegan Thai-flavoured chickpea and millet cakes

What will this recipe make?

These are easy to make; served with salad and dips, they make for a relaxed, flavoursome meal.

Whose recipe is this?

125g millet grain (or rice can be used) 400g tin chickpeas, drained Approx. 3 tsp red Thai curry paste – to taste 4 tbsp chopped fresh coriander 2 spring onions, finely chopped 1-2 tbsp wholemeal flour or gluten-free flour can be used) to coat Coconut oil for frying
Cook the millet in a pan with 300ml water. When it boils, let it simmer for 15-20 minutes until all the water has been absorbed. In a bowl mix the cooked millet with the chickpeas, Thai curry paste, coriander and spring onions. Season to taste. Form the mixture into 8 flat cakes, then coat in the flour. Melt the coconut oil in a frying pan and fry the cakes on both sides until golden, crisp and heated through.

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