Victoria Sponge Cake
7 May 2020
Go the distance
21 May 2020
Shopping list
- 2 tins chickpeas
- 200g cherry tomatoes
- Approx. 12 basil leaves
- Approx. 6 mint leaves
- 1 small bunch parsley
- ½ lemon
- 2 tbsp. harissa paste or spice mix
- 3 tbsp. olive oil
- In a food processor blend 1 tin of chickpeas with the olive oil and lemon juice until smooth
2. Quarter the tomatoes
3. Finely chop the herbs
4. Combine all the ingredients and season (chef’s top tip: if the mixture is a little wet add some self-raising flour)
5. Divide the mixture into 8 patties
6. Bake at 200C for 40 minutes - turning the patties after 20 minutes
7. Serve with the hummus and the Spanish salad
