Perfectly crispy potato amaranth patties in the most flavourful, yet simple chickpea curry. Entirely vegan and guaranteed to satisfy your savoury cravings.
This recipe is inspired by New Zealand's Ginger Crunch Slice. Typically made with plenty of sugar, butter, and flour - I've swapped those things to make a healthier, plant-based, and gluten-free take on these bars, with a chewy oaty base made with chickpea flour and a creamy caramel spiked with ginger.
