Sweet, earthy, and spicy, and oh so scrummy.
2-3 medium beetroot roasted (can wrap in foil or bake in a covered dish) then peel.
2 x cans chickpeas (drained and rinsed)
2 cloves garlic
1/2 onion
1/2 cup cooked cous cous
salt and pepper
2-3 chilpotle/adobo peppers (or chilli flakes and a teaspoon of smokey paprika)
I use a food processor and blitz it all together and this saves time with chopping.
Otherwise you could mash chickpeas and beetroot and mix in finely chopped onion and garlic etc. The cous cous helps bind it all and give it some substance. The peppers give it heat and a great smokey flavour. I get them from the Mexican section at both New World and Countdown. I freeze the rest of the peppers in a small plastic tub and add a few chunk frozen to chilli or a mayonnaise.
If the mixture is a bit sticky you can add a sprinkle of oats or polenta to firm up mixture.
I shape and roll mine in polenta as this gives them a nice crisp outside when fried or bbq'd. Chill in fridge till ready to use. I freeze some and they keep really well.
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