As there were leeks and bacon left over from my previous post I grabbed a can of organic chickpeas (garbanzo beans) and made these rustic little Chickpea and Bacon Cakes. I ate them with slow-cooked Savoy cabbage, sautéed mushrooms and a very delicious cheese sauce. The latter was so good, and so easy to make, I’m going to post it separately. This might not be a summery lunch, especially as we’re having Med-type weather. Okay, their June weather as it’s only 29°C (84.20°F) outside. Still, I’ve lived by the coast for three years and it has never been this hot, with a wonderful breeze. Just perfect for a couple of days.
Chickpea and Bacon Cakes
- rapeseed or olive oil
- 300g (10.58 oz) x leeks, white and green parts, topped and tailed, cut into halves, each half sliced lengthways in half, then half again, then sliced crossways into small pieces, thoroughly rinsed
- 3 x garlic cloves, peeled and chopped
- 80g (2.82 oz) x bacon
- 200g (7.05 oz) x new potatoes, scrubbed, chopped into uniform size and boiled in salted water until cooked, mashed
- 1/4 x teaspoon cayenne pepper, more to personal taste
- seasoning, about 4 grinds of both sea salt and black pepper
- 1 x 410g or 246g drained weight (14.46 or 8.67 oz drained) can chickpeas (garbanzo beans), well rinsed
Measurements within brackets above are approximate only.
- As I cook the leeks separately I add them to a heavy-based saucepan with a lid, pour in a little oil and put on electric heat No 2 (out of 6). After about 10 or 15 minutes I remove the lid and continue to cook, stirring through occasionally, until they start to caramelise a little.
- As cooking bacon are off-cuts that are sold quite cheap here they’re perfect for this type of dish. I grabbed a pack with 3 thick steaks and used 2 of them for this. I put them in a large heavy-based saucepan with a little oil on heat No 3 for at least 10 minutes each side. As quite a lot of white foam is normally released I grab the steaks and rinse them under cold running water to remove all of the white stuff. Then I grab lots of kitchen paper and mop up all of the grease and discard that. Rinse out the pan, put back on heat with a little more oil and continue to cook the steaks until nicely golden on both sides. Then I take them off heat and allow them to cool before removing all of the fat which is discarded, then chop or pull the meat into small pieces.
- If using normal bacon pan-fry until nicely golden on both sides. Allow to cool, then break into very small pieces.
- Boil the potatoes until cooked (I keep the skins on but cut out any knobbly bits), drain, let them dry off and mash them dry – no milk or butter added as the mixture would be too wet.
- Put a large heavy-based pan on heat No 2 for the chickpeas. It’s not absolutely necessary to do this, yet I prefer the flavour of the chickpeas if pan-fried for around 10 minutes. Stir through occasionally until they take on a little colour. Take off heat and crush/mince the garlic into this pan. Stir through and allow to settle so the rawness of the garlic is cooked out. Sprinkle over the cayenne.
- Add the chickpeas to a large suitable bowl and mash roughly into smallish chunks. Add all other ingredients, season with salt and pepper, stir thoroughly, then shape the mixture into small cakes with wet hands.
- Put a large heavy-based frying pan/skillet on heat No 3 or 4. Get the pan hot before adding the oil. Once pan is hot enough pour in a little oil and carefully add the cakes. Add more oil if necessary, especially before turning them over. About 5 minutes each side should have them piping hot in their centres.
All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn