Sun dried Tomato, Chickpea Cakes with Cashew and Oats

These Sundried Tomato, Chickpea Cakes with Cashew and Oats are easy to make and a great vegan and gluten-free option to try at lunchtime or kids can enjoy it after school.

These cakes have become my new to go protein packed and wholesome lunch option. These 'extra special' cakes right off the pan with their crispy crust on the outside and softer delicate flavours on the inside always makes me more hungry. I've prepared so many batches of these cakes already, and we would finish them without any fuss. What's the worst that could happen when you use good ingredients!

I like serving them on a wholemeal burger bun or tortilla with a variety of toppings for a healthy and filling meal, where I love to devour them on their own dipped in fiery apple chutney or chimichurri sauce with fresh salad and sometimes with oven-baked sweet potato wedges. These scrumptious and goodies galore cakes are a real winner!

This recipe of Sun dried Tomato, Chickpea Cakes with Cashew and Oats is quintessential, a little tang from the sun dried tomatoes lifts up the mild and creamy chickpeas with the basic spices and herbs where oats provide beautiful crunch on the outside.

Notes :-
Make sure water is well drained from the cooked chickpeas to reduce moisture.
Ground almonds can be used instead of cashews.
These cakes freeze well.

You will need:-

• 250 g cooked chickpeas ( well drained )
• 100 g sun dried tomatoes 
• 1 small red onion roughly chopped 
• 1 big fat garlic clove 
• 3 tbsp. fresh coriander or basil leaves or parsley 
• 3 tbsp. cashew nuts
• 3-4 tbsp. rolled oats 
• Salt to taste 
• Black pepper
• Red chilli flakes 
• Oil ( I used leftover oil from the sun dried tomato )

Method :-
Place sun dried tomatoes, garlic, onion and cashews in a food processor and pulse few times.
Add chickpeas to a food processor along with coriander or basil leaves and once again pulse just a few times. ( don't make a paste, leave it little chunky )
Add black pepper, red chilli flakes and salt per your liking. ( maybe you will need less salt as sun dried tomatoes already have salt or if you are using canned chickpeas )
Combine well, and rest the mixture wrapped in cling film in a fridge for half an hour minimum. ( if you want to prepare straight away, maybe you need to add one spoon wholemeal flour )
Heat 1-2 tbsp. oil a non-stick frying pan on a medium heat.
Scoop about 1/4 cup mixture per cake and make round patty.
Roll them in oats.
Add 3-4 cakes and pan fry each side until lightly golden.
Repeat with remaining cakes.
Serve with lots of fresh salad or with your favourite toppings.
I served with spicy raw mango and garlic dip. ( recipe coming soon )