Chickpea Cutlets with New Mexico Chili & Tomato Salsa - 1 pt - Vegan

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Chickpea Cutlets with New Mexico Chili & Tomato Salsa - 1 pt - Vegan

 

Recipe By : " Vegetarian World Food " by Kurma Dasa, Chakra Press

Serving Size : 24 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cooked chickpeas -- rinsed and drained

1/2 cup coriander leaves

1/2 cup fresh mint leaves

1 tablespoon chopped fresh ginger

3 green chilies -- seeded and chopped

2 teaspoons ground cumin

2 1/2 salt

1 teaspoon freshly cracked black pepper

2/3 cup fresh or frozen corn kernels

2 cups fresh breadcrumbs

5 small red capsicums (bell peppers) -- roasted, peeled, seeded

and diced small

oil for pan-frying

 

Combine the chickpeas, coriander, mint, ginger, chilies, cumin, salt and pepper

in a food processor.

Pulse until coarsely chopped. Add the corn and pulse a little more, until the

corn is slightly broken. Transfer the mixture to a bowl.

Fold in the breadcrumbs and diced capsicums. Mix to fully incorporate the

breadcrumbs. The mixture should be fairly stiff. Add more breadcrumbs if

necessary.

Form the mixture into 24 patties with moistened palms. Pour sufficient oil in a

frying pan for pan-frying and place over moderately high heat.

Pan-fry the patties in the hot oil in batches, cooking them 3-4 minutes on each

side, or until well browned. Drain on paper towels.

Serve warm with the chili and tomato salsa.

Makes 24 cutlets.

 

New Mexico Chili and Tomato Salsa

3 large dried New Mexico chilies

6 ripe tomatoes, blanched, peeled, seeded and chopped

1 tablespoon olive oil

1 tablespoon brown sugar

salt

Soak the chilies in hot water for 20 minutes, or until soft. Drain them, remove

the stems, and finely chop them. Preheat the oven to 220°C / 425° F.

Combine all the ingredients in an ovenproof pan.

Bake for about 20 minutes, or until the tomatoes start to caramelize and turn

brown

Serve at room temperature with the chickpea cutlets.

Makes about 1½ cups.

 

Description:

" 1 pt "

Source:

" Kuma dot net "

S(MC format by Chupa Babi):

" 02.15.06 "

 

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Per Serving (excluding unknown items): 69 Calories; 1g Fat (12.2% calories from

fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 247mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : Chickpeas are not only packed full of valuable nutrients, they're also

very versatile. These attractive patties come with a tasty oven-caramelised

salsa. Add a salad and you have a substantial meal. If you commence the salsa

first, it should be ready to serve with the cutlets.

 

A full-bodied, hot and smoky salsa redolent with the earthy flavour and distinct

mild heat of New Mexico chilies (sometimes referred to as Colorado or California

Chilies).

 

Nutr. Assoc. : 0 0 0 0 920103 0 0 26109 2873 0 2237 0