Thai-style chickpea and cashew nut cakes
A veggie equivalent of the ever-popular Thai fish cakes. Not difficult but it does involve a fair amount of chopping so rope in someone to help.
Serves 6-8 in theory though I suspect 4 of you could make short work of them
100g broken cashew nuts
Finely chop the nuts, carrot and chickpeas in a food processor or using the chopping attachment of a handheld blender. Don’t make it too smooth - you want some texture. Tip into a large bowl and add the sliced or chopped onion, lime leaves or lime zest, lime juice, fresh coriander and curry paste plus extra garlic if you think it needs it. Stir in the gram flour and beaten egg and set aside for 15 minutes. Scoop out tablespoons of the mixture and form them into little cakes about 5-6 cm in diameter. (You’ll find this easier with wet hands) Dust them with flour and lay them on a baking tray then refrigerate them for at least an hour.
Pour about 150ml of oil into a wok or deep-sided frying pan and heat for about 4 minutes until hot enough to make a cube of bread sizzle when you chuck it in. Carefully lower about half the patties into the pan, fry for about a minute then turn them over and fry the other side (about 2-3 minutes in total) until they’re brown and crispy. Drain on sheets of paper towel and serve with the Thai dipping sauce below.