Back to home

Curry Bites with Cashew Cream

50 min
4 servings

Curry cakes


1 tbsp coconut oil
400 g cannellini beans, drained and rinsed
150 g raw buckwheat
1 cup coriander, chopped
2 garlic cloves, crushed
1 tbsp fresh ginger, grated finely
1 tbsp curry powder
2 tbsp chia seeds
100 g greens (kale, spinach or mixed greens)



Place buckwheat in a bowl and cover with cold filtered water. Store overnight in the fridge. Drain the buckwheat and rinse really well through a sieve. Make sure the water is fully drained from your sieve.


Bring 2 cups of water to the boil in a small saucepan. Stir in buckwheat, cook, covered, over low heat for 15 minutes or until tender. Cool.


Add chia seeds and 1⁄4 cup water to a small bowl . Mix to combine and set aside until gelatinous.


Heat 1 tablespoon of coconut oil in a medium frying pan over medium heat; cook onion, stirring for 5 minutes or until soft. Add garlic, ginger and curry powder; cook, stirring over low heat for 3 minutes or until soft and fragrant.


Combine beans, onion mixture, cooked buckwheat, chia egg and coriander in a food processor until the mixture comes together but is still chunky. Season with salt and pepper.


Form 1⁄2 cups of mixture into 8 patties. Place on a baking paper lined flat tray and cover with cling wrap. Refrigerate for 30 minutes until chilled.


Preheat oven to 180C/360F. Place patties in oven and cook for 30 minutes or until golden.

Cashew cream


250 g cashews, soaked and drained
500 ml boiling water
300 ml water
1 tsp sea salt
pepper to taste



Place cashews in a bowl. Cover with boiling water and soak for 30 minutes. Drain and rinse thoroughly.


Place soaked cashews in the bowl of a food processor or blender with the water, salt and pepper. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.