- Ingredients
- FOR THE BHAJIS:
- 600g chickpeas, cooked and rinsed
- 20g CHEF Fumet de Homard (Lobster Stock)
- 1tbsp Maggi Asian Liquid Concentrated Fonds
- 100g Maggi Coconut Milk Powder Mix
- 1tsp cumin
- 1tsp cayenne (optional)
- 2 cloves garlic
- 4 onions, finely chopped
- 1 egg, beaten
- 200g crab meat
- 20g fresh coriander, chopped, or 1tsp ground coriander
- 2tbsp vegetable oil
- Chicken, Cauliflower & Broccoli Bake FOR THE CHAKALAKA:
- 30g ginger, peeled and grated
- 100
- 1 green pepper, diced
- 1tsp vegetable oil
- 50g medium curry paste
- 400g Maggi Rich & Rustic Tomato Sauce 25ml MAGGI® Chicken Liquid
- Concentrated Fonds
- 3 small red chilies, finely chopped
Crab and Chickpea Bhajis with Chakalaka
Crab and Chickpea Bhajis with Chakalaka
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab and Chickpea Bhajis recipe with Chakalaka recipe a try in your kitchen?
Ingredients
Method
Serves 10
Method
FOR THE BHAJIS:
Place the chickpeas, lobster stock, Asian fonds, coconut milk powder, cumin, cayenne (optional) and the garlic into a food processor. Blend to form a smooth paste.Pour the mixture into a bowl and refrigerate for 30 minutes.
Stir in the onions, egg, flaked crab meat and the fresh coriander until combined.
Form the bhajis by rolling the mixture into 20 evenly-sized balls.
Lightly fry the bhajis in a non-stick, lightly oiled frying pan. Cook until golden brown on all sides. Drain on kitchen paper. Serve hot or cold.
FOR THE CHAKALAKA:
In a large pan fry the ginger, chilies and green pepper in the vegetable oil for 5 minutes, or until the pepper has softened.
Add the curry paste and cook on a low heat for around 10 minutes. Stir in the tomato sauce and continue to cook for a further five minutes.
Refrigerate to chill. Serve with the bhajis.
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