Cooking description:
I will describe in more detail how to cook chickpea and potato cutlets below. You can use canned chickpeas to shorten the cooking time. Spices can be chosen to taste, for example, add chilli to the cutlets. Cutlets are perfect with boiled rice or pasta.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Legumes / Potatoes / Chickpeas
Dish: Hot dishes / Cutlets
Diet: Lean meals / Vegan dishes
Ingredients:
- Chickpea - 80 Grams
- Potatoes - 2-3 Pieces
- Flour - 1 tbsp. the spoon
- Powdered onion - 1/2 Teaspoon
- Powdered garlic - 1/2 Teaspoon
- Ground black pepper - To taste
- Salt - To taste
- Greens - 1/4 Bunch (dill, parsley)
Servings: 2-3
How to cook "Chickpea and Potato Cutlets"
Prepare all ingredients. Soak the chickpeas in water overnight.
Boil the chickpeas for 30 minutes until soft.
Cook the potatoes in their uniforms until tender.
Grind the chickpeas in a meat grinder.
Peel the potatoes, then grate.
Combine the potato and chickpea mixture. Add flour, all spices, salt and finely chopped herbs. Stir.
Blind cutlets from the resulting mass. Fry them until golden brown for 4-5 minutes on one side, gently turn them over and fry for another 4-5 minutes.
Chickpea and potato cutlets are ready, bon appetit!