Chickpea and Chilli Cutlets

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

• Ready In: 30 mins
• Serves: 4
• Yields: 12 patties

Ingredients

• 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
•  salt

• For frying

• 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 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.