Moroccan chickpea and kumara spiced cakes
Moroccan paste is available from speciality delis. Moroccan chutney is available in the sauce aisle or international section of supermarkets.
- Thaw peas. Drain chickpeas. Peel kumara and grate. Place chickpeas, grated kumara, Moroccan paste, peas and eggs in a bowl.
- Mix in cornflour, salt and pepper. measure out ½ cupfuls of mixture and fry in hot oil. Turn to brown both sides. Cook cakes in batches.
- Place cakes on an oven tray. Cover with foil and leave in a warm oven until ready to serve.
- Place cakes on a serving platter with spinach leaves on top. Serve with chutney.