Vegan Thai Chickpea & Corn Cakes

Thai Chickpea & Corn Cakes

Thai Chickpea & Corn Cakes

(serves 4)


2 carrots, grated

1 medium head of broccoli, grated

2 corn cobs, kernels removed

2 shallots, finely sliced

1 clove garlic, finely sliced

1 knob of ginger, grated

1 can chickpeas, mashed

½ cup brown rice flour

1 chilli, sliced (optional)

4 tbsp sweet chilli sauce


1 avocado, skin and seed removed

2 tomatoes, finely diced

1 bunch coriander, leaves and stalks chopped

Juice of ½ lime

salt to taste


Preheat the oven to 200Oc. Place all of the chopped pattie ingredients into a bowl and mix well with your hands. Take small handfuls and form 8 round patties, then place them onto a lined baking tray. Bake for 20 minutes, turning after 10 minutes.


Place the avocado flesh into a bowl and add the remaining chopped ingredients, then mix well.

Serve the Thai cakes and salad with a small bowl of sweet chilli sauce.

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