Spiced Chick Pea Cutlets

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

• Add to favourites
• Add to shopping list
• Email a friend
• Print

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.