Spiced Chick Pea Cutlets
Chick peas, sometimes called garbanzos, need a long soaking, so try to think ahead.
|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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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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