Vegan Mofo 2018 Post 22: Chickpea Vindaye

Chickpeas are once again transformed into a meaty starring dish.

Tropical Mauritius, where flightless dodos once roamed freely, is an island located in the Indian Ocean formerly under Dutch and French rule. English and French are the national languages with Creole, Bhojpuri, and Hindustani also spoken. The island ranks high as a tourist attraction with a splendid rock formation (Seven Colored Earths) being the height alongside beautiful beaches and climbing the picturesque La Morne Brabant Mountain. Among the several holidays celebrated is the Abolition of Slavery every February 1st.
Mauritian cuisine is a combination of influences from Chinese, Indian, French, and Creole. Curries, pickles, chutney, rice, and noodles are highly favored staples.
I was inspired by Aislinn's Travelstart blog post (which features plentiful meals worth veganizing) to venture into another "fish" dish. These "feel good fish cakes," crisp on the outside and tender on the inside, are a slightly altered recipe from We Are So Vegan. I created a simple mustard marinade for that authentic vindaye which is all about mustard, onions, ginger, cinnamon, and coriander.

Chickpea Vindaye Ingredients and Preparation

1 14 oz can chickpeas, drained
2 teaspoon sweet relish
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon lemon juice
1 1/2 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon black pepper
red onion, chopped
1 flax egg (1 tablespoon flaxmeal with 2 tablespoon water)
2 tablespoon flour
2 teaspoon parsley

marinade
2 tablespoon Dijon mustard
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon coriander
red onion, a few slices should do
1-2 teaspoon water
pinch of salt and black pepper

Set aside the flax egg.

In a medium bowl combine ingredients. Add flax egg last.

Shape into patties and heat a skillet with a light coating of olive or coconut oil.

Gently place patties in the skillet and brown each side for 5-7 minutes. In the meantime, whip up the marinade in a blender or food processor.

Serve "fish" vindaye with marinade and a side of a  vegetable-- perhaps broccoli.

Bon appetit.