You don’t need to go to a five-star, trendy restaurant to eat delicious meals. In fact, with a little bit of prep time on your side, you can explore your creativity (and save big bucks) while impressing your dinner guests.
These delicious chickpea patties are not only filling but jam-packed with flavour too. And, coupled with homemade pasta that’s rolled either in butternut, pesto, or beetroot, your guests will be licking their plates clean.
Take note: As your pasta needs to rest before you roll it out, it’s important to start making the pasta first and then leave it to rest in the fridge until you’re ready to work with it.
200g Cake Flour
Mix above ingredients well.
Add either butternut puree/beetroot juice/spinach pulp to get the desired colour.
Knead for 6 minutes.
Roll out to desired thickness.
Boil in salted water to al Dente.
Chick pea Patti Ingredients:
100g Chickpeas (cooked)
20g Bulgar lentils (cooked)
10g Oat flour
Egg to bind
Puree chickpeas in blender.
Add all other ingredients and blend.
Form into patties and dredge with oat flour
Fry until golden brown
Butternut Puree Ingredients:
Cut butternut into cubes.
Boil until soft in salted water.
Puree with sage and season.
Beetroot Jus Ingredients:
200ml Vegetable Stock
Boil beetroot in vegetable stock until tender.
Remove peel and slice.
Reserve the liquid.
Combine with sautéed onions and 30ml red wine.
Allow to simmer so that it reduces by 2/3
Basil Pesto Ingredients:
Handful of Basil
1 tsp Garlic
30ml Olive Oil
Add all ingredients in a blender and blend until a paste forms.