Dried Capsicum & Chickpea Cutlets

chickpea cutlets:

picture above from (this great blog:)

V from Margaret River, Western Australia asks:

“I hoped you could let me know what I could do with Italian type dried capsicum (peppers) (not supplied in oil), and whether you have a great recipe for chick pea patties (like the Greeks do it).”

My reply:

“Dried capsicum…well it needs to be reconstituted in warm liquid like water or stock or a slow-cooked sauce of some type, and then dealt with according to your needs and desire. My chickpea cutlet recipe below uses capsicum, so maybe they can be included there. It’s not the Greek recipe, as I don’t use eggs to bind them.”

Chickpea Cutlets with New Mexico Chili & Tomato Salsa

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. Makes 24 cutlets.

4 cups cooked chickpeas, rinsed and drained
½ cup coriander leaves
½ cup fresh mint leaves
1 tablespoon chopped fresh ginger
3 green chilies, seeded and chopped
2 teaspoons ground cumin
2½ teaspoons salt
1 teaspoon freshly cracked black pepper
2/3 cup fresh or frozen corn kernels
2 cups fresh breadcrumbs
5 small red capsicums (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.

Note 1: make them bigger and use as burger fillings, as pictured.
Note 2: for a meatier texture, replace some of the crumbs with ½ cup gluten flour.

New Mexico Chili and Tomato Salsa

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).

3 large dried New Mexico chilies
6 ripe tomatoes, blanched, peeled, seeded and chopped
1 tablespoon olive oil
1 tablespoon brown or raw 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.
Posted by Kurma on 15/10/08; 4:57:00 AM

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