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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.
For the cutlets
- 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
- 1 egg, lightly beaten
- 3 -4 tablespoons breadcrumbs
- 2 -3 tablespoons flavourless oil
- 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.
- Drain them thoroughly and in a large bowl mash the chickpeas to a pulp (not puree - the chickpeas should still have their texture).
- 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.
- Then add in the ground spices and fry for another 5 minutes.
- Remove from heat and add them to the mashed chickpeas.
- Add in the lemon juice, yoghurt and chopped coriander, season well and give it all a good mix.
- When the mixture is cool enough to handle, form into 12 patties, they should be about ½ inch thick.
- Coat each first with the beaten egg then the breadcrumbs.
- 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.
- Drain well on kitchen paper and serve immediately.