Chunky chickpeas add a hearty bite to these wholesome savoury cakes and I love the juicy, fresh flavours of the spicy mango salsa alongside them. Chickpeas are a low-fat source of fibre and protein, to fill you up and support fitness goals, while sesame seeds add healthy fat and plenty of calcium as they’re one of the best sources of plant-based calcium (almost 128mg per serving).
Juicy mango is a seriously satisfying fruit, thanks to its high levels of beauty-enhancing and cholesterol-lowering fibre. Its nutrients are also extremely good for your skin and hair health. Rich in vitamins A, C and E plus beta-carotene, mangoes are a wonderful source of skin-healing antioxidants to rejuvenate your complexion, while vitamin A also protects and renews your skin cells and mucous membranes.
Their vitamin E helps to protect your skin from UV damage and also supports hair growth and a health, nourished scalp. Hurrah!
Eat as a burger in a bread bun, pitta or wrap, or else pop a couple of cakes on top of a big green salad for healthy and filling meal.
Let me know if you give this Chickpea and Sesame Cakes with Spicy Mango Salsa recipe a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- 1 tbsp ground flaxseed
- 2 tbsp cold water
- 400g can or carton cooked chickpeas, drained and rinsed (230g drained weight)
- 1 red onion, finely sliced
- 1 clove of garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- pinch of cayenne pepper (optional)
- 1 tbsp whole chia seeds
- 1 tbsp pumpkin seeds
- 2 tbsp golden flaxseeds
- 25g chickpea flour, rice flour, buckwheat flour or gluten-free all-purpose flour
- pinch of sea salt and ground black pepper, to taste
- 1 tsp virgin coconut oil
- 1 mango, peeled, cored, and chopped into cubes
- 8 cherry tomatoes, quartered
- 2 handfuls fresh coriander, rinsed and chopped
- 1 handful fresh mint leaves, chopped
- 1 jalapeño, seeded and finely chopped
- 1/2 a red onion, finely chopped
- 2 tbsp lime juice
- pinch of sea salt and black pepper, to taste
- In a small bowl, mix together the flaxseed and water. Place aside for five minutes to set into a flax ‘egg’
- Place the flax ‘egg’ and all remaining ingredients into a food processor, except for the coconut oil. Process until a sticky and slightly chunky mixture forms, that will stick together when pressed between your fingers.
- Use the palms of your hands to form the mixture into four patties, making them as smooth and even as possible, and firmly pressed together to ensure they won’t break apart.
- In a medium frying pan over a medium-high heat, heat up the coconut oil and fry the patties for 4-5 minutes or until they’re golden-brown on both sides. Place them on a piece of kitchen paper when cooked, to soak up any excess oil.
- To make the spicy mango salsa, simply toss all of the ingredients together in a mixing bowl and adjust seasoning as needed.
- Serve the chickpea and sesame cakes warm with the mango salsa and a big green salad. They also work well cold as a packed lunch option.
- Any leftovers can be stored in an airtight container in the fridge for up to 3 days.