Barbecued chickpea fritters, mushrooms & jalapeno sauceby Fiona Smith | Cuisine issue #150
400g can chickpeas, drained and rinsed
olive oil for brushing
1 litre chicken or vegetable stock
200g instant polenta
2 eggs, beaten
6 large field mushrooms
Lightly oil a 30cm x 21cm Swiss roll tin. Place the drained chickpeas in a food processor and process to a paste with a little water.
Bring the stock to the boil (if your stock is not salty, add salt to taste). Slowly pour in the polenta, stirring constantly for 3 minutes at a steady simmer until thick. Quickly stir in the butter, pureed chickpeas and lastly the eggs then immediately pour into the prepared tin and set aside for about 20 minutes to cool and set. When cool, turn out of the pan and cut into 12 triangles.
Heat the barbecue hot plate to hot.Brush the fritters and mushrooms liberally with oil and sprinkle the mushrooms with salt. Cook the fritters and mushrooms for a few minutes each side or until the fritters are golden and heated through and the mushrooms are tender. Serve with the jalapeno and herb sauce.
Beer - Tuatara Helles. This refreshing Munich-style lager cools the kick of the jalapeno and is delicate enough to let the chickpea flavours shine.
Jalapeno & herb sauce
If you like a tasty hot sauce, this is for you – it’s also great with all kinds of barbecued vegetables.
zest and juice of 1 lime
4 spring onions, chopped
1 garlic clove, crushed
1⁄4 cup pickled jalapenos, drained and chopped
1⁄2 cup coriander leaves
1⁄2 cup mint leaves
1⁄4 cup parsley leaves, chopped
2 tablespoons olive oil
In a food processor, process all the ingredients to a smooth sauce – add a little water to thin it if necessary.
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