Recipe Details
Title Spiced chick pea cutlets
Author Delia Smith
Portions 3
Created 16th February 2015 08:38 am
Weight (Per Portion)

One portion of this dish weighs approximately 282.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Chickpeas, dried, raw225 Gram
Oil, olive2 Tablespoon
Onions, raw1 Medium
Pepper, capsicum, green, raw1 Small
Garlic1 Clove
Tomato, puree2 Teaspoon
Yoghurt, plain, pouring2 Tablespoon
Curry powder0.5 Teaspoon
Pepper, cayenne, ground0.5 Teaspoon
Breadcrumbs150 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Oil, sunflower2 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 625
Protein 47.43%
Other Carbohydrate 45.35%
Sugar 9.28%
Fat Saturated 13.32%
Fat Unsaturated 37.00%
Fiber 45.94%
Sodium 16.17%
Salt 17.08%
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Recipe Method
1. Soak chick peas overnight in cold water. Tip the chick peas together with the water into a saucepan. Bring them up to the boil, cover and simmer for about 30 minutes, or until they are absolutely tender. Drain well and mash them to a pulp. Add 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, the breadcrumbs and the sunflower oil). Taste and season with salt and pepper. 2. As soon as the mixture is 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. 3. Serve them hot garnished with slices of raw Spanish onion and some natural live yoghurt.
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