Delia

Spiced Chick Pea Cutlets

Chick peas, sometimes called garbanzos, need a long soaking, so try to think ahead.


Serves 3

This recipe is from Delia's Complete Cookery Course, Delia's Illustrated Cookery Course, Delia's Frugal Food


Spiced Chick Pea Cutlets
Ingredients
 8 oz (225 g) chick peas, soaked overnight in plenty of cold water
 2 tablespoons oil
 Oil for shallow-frying
 1 onion, peeled and finely chopped
 1 small green pepper, deseeded and finely chopped
 1 clove garlic, crushed
 2 teaspoons tomato puree
 2 tablespoons natural yoghurt
 ½ teaspoon Madras curry powder
 ½ teaspoon cayenne pepper
 Dry white breadcrumbs, for coating
 Salt and freshly milled black pepper
Equipment

Method

First tip the soaked chick peas, and their water, into a saucepan.

Bring them up to the boil, cover and simmer for about 30 minutes, or until they’re absolutely tender. Then drain well and mash them to a pulp.

Now put the 2 tablespoons of oil in a saucepan and gently fry the onion and green pepper until softened; then beat them into the mashed chick peas together with all the remaining ingredients (except, of course, the breadcrumbs and frying oil).

Do a bit of tasting at this stage and season with salt and pepper.

As soon as it’s cool enough to handle, form the mixture into 6 patties and coat each one with breadcrumbs.

Put about 2 tablespoons of oil in a frying pan and fry the patties to a golden brown colour.

Serve them hot garnished with slices of raw Spanish onion and some natural yoghurt as a sauce.

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