Prep 15 mins
Cook 15 mins
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
- 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
- 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.
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!