Here it is! The centrepiece of Maz Kanata’s Tapas.
So Leia Cake. Aka chickpea fritters with beetroot, mozzarella and pink peppercorn sauce. These are the fluffiest, lightiest fritters we’ve ever come across. On account of the method, a new one on us for fritters.
1 hr 10 mins | serves 6 | 12% faff
2 balls mozzarella, much better if buffalo
2 raw beetroot, stalks trimmed, similar size to your balls of mozzarella
400g tin chickpeas
100g plain flour, sifted
1tsp baking powder
2 eggs, separated
1 clove garlic
2 tbsp chopped coriander, plus extra sprigs to garnish
1 tsp tahini
1/4 tsp cayenne pepper, or more if you like it hot
good squeeze lemon juice
4 tbsp salted butter
2 tsp pink peppercorns, crushed in a pestle and mortar
Oven on to 180°C/gas 4. Wrap ya beets in foil and bake for an hour until tender. Allow to cool.
Buzz the chickpeas in a processor until crushed. Mix the flour and baking powder in a bowl. Whisk the egg yolks together with the milk and then beat this into the flour.
Add the chickpeas, half the chopped coriander, lemon juice, tahini, cayenne and crushed garlic, season generously and stir it all together.
Whisk the egg whites into soft peaks and fold them into the mixture.
Heat about 1cm oil in a large frying pan over a medium heat. For each fritter, drop in a dessertspoon of the mix and closely follow that with a second. Fry for 3-4mins on each side in batches of three, until golden and crispy. Drain on kitchen paper and keep warm while cooking the rest – 12 in all.
Slice the mozzarella and peel and slice the beets (the skin should just peel off the beetroot – use marigolds). You need 12 slices of each.
Sauce. Melt the butter, whack in the peppercorns and let them sizzle for a mo before taking off the heat and adding remaining coriander.
Layer up fritter, beet mozz, fritter, beet, mozz – or however you see fit – and liberally drizzle the sauce over each stack. Garnish each with a sprig of coriander and eat immediately. You do gotta work quick at the end with this one.
As you can see, we naffed up the layering a tad. Vicky Bhogal, the creator of this stunning dish, doesn’t, in her book Flavour: A World of Beautiful Food.