Chickpea and Chilli Cutlets |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 48 |
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These little cakes are good served with some plain yoghurt or coriander chutney. Cooking time indicated does not include chickpeas cooking time. Ingredients:
225 g chickpeas, soaked overnight and drained |
2 tablespoons flavourless oil |
1 small onion, finely chopped |
2 green chilies, deseeded and finely chopped |
1 garlic clove, minced |
2 teaspoons minced fresh ginger |
1/2-3/4 teaspoon turmeric powder |
1/2-3/4 teaspoon ground coriander |
1/2-3/4 teaspoon ground cumin |
1 tablespoon lemon juice |
1 -2 tablespoon yoghurt |
3 -4 tablespoons chopped fresh coriander |
salt |
1 egg, lightly beaten |
3 -4 tablespoons breadcrumbs |
2 -3 tablespoons flavourless oil |
Directions:
1. Put the drained chickpeas in a saucepan and enough water to cover them and bring to boil, cover and simmer for about an hour till they are absolutely tender.
2. Drain them thoroughly and in a large bowl mash the chickpeas to a pulp (not puree - the chickpeas should still have their texture).
3. Add the oil in a saucepan and gently fry the onion, green chillies, garlic and ginger until softened but not browned, about 5-6 minutes.
4. Then add in the ground spices and fry for another 5 minutes.
5. Remove from heat and add them to the mashed chickpeas.
6. Add in the lemon juice, yoghurt and chopped coriander, season well and give it all a good mix.
7. When the mixture is cool enough to handle, form into 12 patties, they should be about 1/2 inch thick.
8. Coat each first with the beaten egg then the breadcrumbs.
9. Heat the oil for frying in a pan and when hot, fry the patties to a golden-brown colour, takes about 2-3 minutes on each side.
10. Drain well on kitchen paper and serve immediately.
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