BROCCOLI CAKES WITH MANGO & AVOCADO SALSA

SERVES 2 SNACK PORTIONS (8 CAKES)

FOR THE SALSA

2 tomatoes

1/2 small mango

1/2 small avocado

1 small red chile

1 small red onion

1 tbsp. finely chopped cilantro leaves

1 tbsp. lime juice

1 tsp. agave syrup

1/2 tsp. sea salt

FOR THE CAKES

1 cup (100 g) chopped broccoli

1 small red onion

1 tbsp. finely chopped cilantro leaves

3 tbsp. chickpea flour

pinch of curry powder

pinch of ground cumin

pinch of ground ginger

pinch of chili powder

1/2 tsp. sea salt

pinch of freshly ground black pepper

1 tbsp. ground linseed

5 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 12.1g (1.9g S.Fat)
Carbs: 12.7g
Protein: 2.4g
Sugar: 5.3g
Sodium: 138mg

METHOD

To make the salsa, cut the tomatoes in half, remove the stalks and seeds, and finely chop. Remove the stones from the mango and avocado before chopping finely. Remove the seeds from the chilli and cut it into short, thin strips. Peel and finely chop the onion. In a mixing bowl, combine the prepared ingredients with the cilantro. To taste, add the lime juice, agave syrup, and salt. Refrigerate the salsa for 12 hours to allow it to infuse.

Wash the broccoli and peel and chop the onion for the cakes. Put the avocado and cilantro leaves in a food processor and puree until smooth, then decant into a bowl.

In a mixing bowl, combine the chickpea flour, spices, salt, pepper, and linseed with a balloon whisk. Combine the dry mixture and the broccoli mixture with your hands until you have a firm consistency. Divide the batter into 8 equal parts and shape each into a small, flat cake.

Heat the oil in a pan over medium heat and fry the cakes on both sides until golden brown. Separately package the broccoli cakes and the salsa. These are delicious both warm and cold.