Thai Chickpea & Corn Cakes
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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