Chickepea Cutlets

[Guest guest]

this recipe is from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

It's a fabulous book.

 

Chickpea Cutlets

 

Makes 4 cutlets

 

Time: 30 minutes

 

1 cup cooked chickpeas

2 tbsp olive oil

1/2 cup vital wheat gluten

1/2 cup plain bread crumbs

1/4 cup veggie broth or water

2 tbsp soy sauce

2 cloves garlic, pressed or grated with a microplane grater

1/2 tsp lemon zest

1/2 tsp dried thyme

1/2 tsp Hungarian paprika

1/4 tsp dried rubbed sage

Olive oil for pan frying

 

In a mixing bowl, mash the chickpeas together with the oil until no whole

chickpeas are left. Add the remaining ingredients and knead for about 3 minutes

until strings of gluten have formed.

 

Preheat a large heavy bottomed nonstick or cast iron skillet over medium heat.

Meanwhile, divide the cutlet dough into 4 equal pieces. Knead each piece in

your hand for a few minutes and then flatten and stretch each one into a roughly

6 X 4 inch rectangle. The easiest way to do this is to place the cutlets on a

clean surface to flatten and stretch them.

 

Add a moderately thin layer of olive oil to the bottom of the pan. Cook the

cutlets for 6 to 7 minutes on each side. Add more oil if needed when you flip

them. They're ready when they are lightly browned and firm to the touch.

 

you can also bake them which give them a toothsome chewy texture and firm bite.

Brush both sides of each patty with olive oil and bake in a preheated oven at

375º for 20 minutes. Flip and bake another 8 - 10 minutes until firm and golden

brown.

 

My note: I much prefer the texture of the fried cutlets to the oven baked ones.

I use hardly any oil to fry them in a non stick pan.