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!
For the cutlets
- 225 g chickpeas, soaked overnight and drained
- 29.58 ml flavourless oil
- 1 small onion, finely chopped
- 2 green chilies, deseeded and finely chopped
- 1 garlic clove, minced
- 9.85 ml minced fresh ginger
- 2.46-3.69 ml turmeric powder
- 2.46-3.69 ml ground coriander
- 2.46-3.69 ml ground cumin
- 14.79 ml lemon juice
- 14.79-29.58 ml yoghurt
- 44.37-59.16 ml chopped fresh coriander
- 1 egg, lightly beaten
- 44.37-59.16 ml breadcrumbs
- 29.58-44.37 ml flavourless oil
Directions See How It's Made
- 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.