Butternut squash and chickpea cakes with a trio of sauces

Posted by Natalie Ward on 12 March 2012

It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful butternut and chickpea cakes that we enjoyed at Ile de Pain in Knysna.

Light, spicy and delicious they are fantastic with the trio of sauces. The spicy tomato and chilli salsa, the cool and creamy cucumber and coriander raita and the sweet red onion maramalade. They all compliment each other so well to create a perfectly well balanced combination of flavours that really dance in your mouth.

You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. But if you do have the time it is a great thing to have in your fridge. Serve it with any burgers or patties, with a grilled goat’s cheese salad or transform a cheese sandwich into a gourmet experience by topping it with a spoonful of red onion marmalade and a handful of rocket or watercress leaves.

 

Butternut squash and chickpea cakes recipe

Serves 4 (12 patties), vegetarian, gluten-free, dairy-free. Adapted from the Ile de Pain recipe.

Prep time: 30 mins (plus one hour in the fridge if possible)

Cooking time: 10 mins

  • 400 gr butternut squash, peeled & cut into 1-2 cm cubes
  • 1 tbsp palm sugar (or brown sugar)
  • 1/4 tsp cinnamon 1 tbsp olive oil
  • 1 tin/jar (400 gr) cooked chickpeas, rinsed & drained
  • 40 gr (1/3 cup) polenta/cornmeal (or breadcrumbs) plus extra for coating
  • 1 tbsp garam masala
  • 2 tsp ground cumin
  • 1 tbsp finely chopped garlic (about 3 cloves)
  • 1 tbsp fresh lemon juice
  • 1 egg
  • a handful of fresh coriander, chopped
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp cayenne pepper

Preheat the oven to 190 C and line a baking tray with baking paper. Tip the squash cubes onto the tray and drizzle with the olive oil. Mix the cinnamon and sugar together and sprinkle it over the squash. Toss it all together with your hands so it is evenly coated. Roast for 15-20 minutes until golden and soft when pierced with a knife.

Meanwhile, put the rest of the ingredients in a large bowl then tip the cooked squash into the bowl as well. Mix everything together well with your hands, squishing the squash and chickpeas to create a mushy but still a bit chunky mixture. Squish until the mixture comes together and holds it’s shape.

At this point you can cover the surface of the mixture directly with cling film and refrigerate for an hour or until needed. It will firm up in the fridge and be easier to work with but you can make them straight away if you can’t wait. Meanwhile make the sauces (see recipes below).

Divide and shape the mixture into 12 equal patties (about 60 gr. each). Pour some polenta (or breadcrumbs) onto a large flat plate and lightly dip the patties into the polenta on each side as well as rolling the sides in it too.

Heat about 1/2 cm of olive oil in a frying pan until hot then turn it down to medium and cook the patties for 4-5 minutes on each side until golden and crispy.

Serve immediately with the trio of sauces and some salad leaves.

 

Red onion marmalade recipe

Makes 1 big jar (about 500 ml), vegan, gluten-free.

Prep time: 10 mins

Cooking time: 90 mins

  • 1.25 kg red onions, peeled, halved and thinly sliced
  • 65 gr raw cane sugar (or white sugar)
  • 185 gr brown sugar
  • 280 ml cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • a few sprigs of fresh thyme, leaves removed and chopped

Put the onions in a large pan on a low heat, stir occasionally and cook gently for 30-40 minutes until soft. Add the sugars and cook for another 10 minutes. Add the vinegar and cook, stirring occasionally until thick and jammy (about 45 mins). Stir in the salt, pepper and thyme and spoon into sterilised jars. Leave to cool then store in the fridge.

 

Cucumber, coriander & lemon raita recipe

Serves 4, vegetarian, gluten-free. The washer up’s recipe.

Prep Time: 5 mins

  • 250 ml Greek yoghurt (2 pots)
  • about 10 cm cucumber cucumber, deseeded & finely chopped
  • 1 small clove garlic, finely grated (or to taste)
  • 4 tbsp finely chopped coriander
  • the juice of 1/2 a lemon
  • salt & black pepper to taste

Mix all the ingredients together in a small bowl and taste. Adjust salt & lemon juice as necessary.

 

Tomato & chilli salsa

Serves 4, vegan, gluten-free. The washer up’s recipe.

Prep time: 5 mins

  • 2 small tomatoes, deseeded and finely chopped
  • 1/2-1 chilli, finely chopped (depending on you and the chilli)
  • 2 spring onions, green & white parts, finely chopped
  • 2 or 3 tbsp olive oil
  • a squeeze of lemon juice
  • salt & black pepper

Mix everything together in a bowl and taste. Adjust seasoning as required.

 

I hope you enjoy these as much as we did, they’re really good, thanks Ile de Pain!

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