Spiced Chickpea Patties with Coconut and Curry Leaf Paste Pg 223

NEN Count 35

It had to happen sooner or later and what could be more predicable when you shortcut on ingredients? This is basically a felafal patty but a few short cuts too many saw mine crumble in the cooking into a not-for publication mess.

I was good about soaking the chickpeas but thought I could omit the mung dahl because such things are not readily available around these parts. My curry leaves were dried, not fresh and I didn't have any fresh coriander. And, shock horror, I used tinned tomatoes.

The result was a mixture that was just too wet to keep their shape.

Tasty though.

It goes without saying that I did not even attempt the coconut and curry leaf paste. Ottolenghi does suggest a coriander and lime yoghurt dressing as an alternative and I would have made that if I hadn't been frustrated in the patty cooking.