Chickpea and Chilli Cutlets

READY IN: 30mins
Recipe by Aaliyah's&Aaron'sMum

These little cakes are good served with some plain yoghurt or coriander chutney. Cooking time indicated does not include chickpeas cooking time.

Top Review by Maito

These are definitely 5 stars for flavor. I couldn't get them to stick together, probably because I made them too big. Anyway, I sprinkled the breadcrumbs on top and baked them for 20 minutes, and that worked just fine. We loved the taste!

Ingredients Nutrition

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 ½ 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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