We all know what it´s like, whatever you cook they don’t want. Then there are the days when you just need to hit the kitchen running and any help that you can muster is greatly appreciated.
These vegetable cakes are great as a snack or even better teamed up with some chicken drumsticks as a main meal. You can even get the kids to help and make them feel as if they are actually cooking for themselves. Hopefully this will help to alleviate the mood swings and cries of ‘I don’t like that’.
Chickpea and corn cakes
Preparation time 15 minutes
Cooking Time 17 minutes
12-section muffin tray
x 400g (13 oz) can chickpeas
100g (31/2 oz) frozen sweetcorn
About 10 chives
100g (12 oz) Cheddar cheese
100ml (31/2 fl oz) milk
250g (8 oz) self-raising flour
1 teaspoon baking powder
1 teaspoon mild curry paste
4 tablespoons olive oil, plus a little extra for greasing
Pre-heat the oven to 200 C (400 F), Gas mark 6. Use a little olive oil to grease each section of the muffin tray. Drain the chickpeas in a sieve and rinse with cold water. Put the sweetcorn in a small saucepan. Boil the kettle and pour a little freshly boiled water over the sweetcorn and cook fit for 3 minutes. Drain the corn in a colander and mix with the chickpeas.
Put the flour and baking powder in a large bowl. Using kitchen scissors, snip the chives into the bowl. Coarsely grate the cheese on to a chopping board and add it to the bowl with the chickpea mixture.
Beat the eggs in a bowl with the milk, curry paste and oil and add to the other ingredients. Stir well until combined.
Using a dessert spoon, pile the mixture into the muffin tray, filling each section as evenly as possible. Bake the cakes in the oven for about 15 minutes or until they are risen and golden brown. Using oven gloves, carefully remove the muffin tray from the oven and put it on a heatproof surface, then leave the cakes to cool in the tray.