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Spiced Chick Pea Cutlets

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


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


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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