Carrot, squash & chickpea cakes

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– Carrot, squash & chickpea cakes –
This was basically leftovers. I experimented with the mix and found the oven bake was the best method for cooking. Shallow fry would break up too easily when trying to flip.

– Salsa –

I often make a salsa by oven cooking a tin of chopped tomatoes, red pepper, onion, garlic, chilli flakes and seasoning. Blend it up and keep in a bowl or kilner jar in the fridge.

– Recipe –

Roasted the squash and mashed it up. Heated the chickpeas and blended with onion, paprika, turmeric and cumin. Grated the carrot and dried off with paper towels. Scooped in to balls and oven baked until golden and crispy.

– Ingredients –

Cakes:

  • Small butternut squash
  • Two/three carrots
  • tin of chickpeas
  • one diced onion
  • Cumin/paprika/turmeric

Salsa:

  • tin of chopped tomatoes
  • chopped red pepper
  • sliced onion
  • chopped garlic
  • salt/pepper/chilli flakes
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