- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
