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Oriental Vegetable and Chickpea Rosties

Posted Dec 08 2010 2:00pm

As a student in a lab I experience on a daily basis how experiments can go completely wrong.

Today for lunch I decided to conduct an experiment in my kitchen that actually went to plan!

Oriental Vegetable and Chickpea Rosties! :)


  • 1 carrot
  • 1 1/2 cups of savoy cabbage
  • 1 can of chickpeas
  • 1 egg
  • 1 clove of garlic
  • 1 inch of grated ginger
  • 1 tsp of cumin
  • 1 tbsp of soya sauce
  • 1 tbsp of rice vinegar
  • 1/2 tsp of Chinese 5 spice
  • 1 tbsp of lemon juice

I made use of the convenience of the grater tool on my food processor to grate and mix all of the ingredients for me. 

Next I took spoonfuls of the mixture and placed them into pancake moulds in a frying pan with a little canola oil.   Make sure the pancake like mounds are tightly packed.

The pancake moulds aren’t necessary, but if you are using them allow the mixture to cook for a few minutes before removing the mould.  Keep patting the mixture with a spatula whilst it is cooking to help the rosties keep their shape.  When the underside is golden brown carefully flip the rosties over.  I had to use some careful spatula and spoon action here to prevent the rosties from breaking, but they are well worth it.  They should take 3-5 minutes on each side.

I served mine with a dipping sauce made from 0% TOTAL Greek Yoghurt, paprika and Tabasco sauce and a salad made up with spinach leaves, peppers, cashew nuts and chopped dates. 

So delicious and healthy!!! :D

Have you had any successful experiments in the kitchen recently?

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