January 30, 2009

Chickpea Cutlets

I’ve been trying to make and post this recipe for quite sometime now. This is my entry to this month Jihva for Chickpeas, being hosted this month by Sometime Foodie. JFI is the brainchild of Indira @ Mahanandi.



This recipe is from Veganomicon by Isa Chandra Moskowitz and has been on my to-make list since the day I got the book. Finally I made it last night and it was delicious. I served the cutlets with mashed potatoes and mushroom gravy with a side of sautéed broccoli with garlic. It was a very yummy and filling dinner. I actually doubled the recipe, but I’m giving the original measurements from the book here.


Recipe adapted from Veganomicon.
Ingredients:
Chickpeas – 1 cup cooked (see my tip on freezing pre-cooked beans here)
Olive oil – 2 tbsp
Vital Wheat gluten – ½ cup
Plain Bread crumbs – ½ cup
Water or broth – ¼ cup
Garlic - 2 cloves, grated with a microplane grater
Dried Thyme – ½ tsp
Dried Sage – ½ tsp (I don’t have this on hand)
Hungarian Paprika – 1 tsp (I used regular paprika)
Soy sauce – 2 tbsp (I used low-sodium)
Lemon zest – ½ tsp


Method:
  • Mash chickpeas along with oil using a potato masher, there should not be any whole chickpeas left at the end.
  • Mix in all the other ingredients and knead until strings of gluten are formed, about 3 minutes.
  • Heat a heavy bottom non-stick or cast iron skillet on medium heat.
  • In the meantime divide the dough into 4 equal portions. to make the cutlet, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 4”x6” rectangular cutlet shape.
  • Pour a thin layer of olive oil on the skillet and cook the cutlets about 6-7 minutes on each side. Add more oil, if needed when flipping the cutlets. They are ready when lightly browned and firm to touch. Serve hot with any gravy or sauce.*

These cutlets can be baked also in a preheated 375 F oven on a lightly oiled baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden brown.

* Cutlets can be served in a number of ways, packed into a sandwich (I'm going to try this with my remaining cutlets) or smothered in gravy (like I did). Enjoy them hot..

9 comments:

  1. Wowo it looks so yummy.
    I love the way you have served them.
    A wholesome meal.

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  2. That's way better looking "thali" than mine girl, looks yum.
    My kids would finish that plate in a jiffy ie if you don't tell them cutlets are vegetarian. Shh..!! :D
    Great entry, enjoy! :)

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  3. cutlet and gravy,very unique to me.looks different and delicious.

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  4. Looks like chickpeas are ruling this month:) I too made them but as humus with felafel! Your plate of cutlets looks delicious!

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  5. cutlets look too good...just one silly question,,can the gluten be substituted with something else?

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  6. i tried making cutlets once however I didn't like them much though I think your recipe taste better and looks delicious I m gonna try this one now.

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  7. I need to buy the wheat gluten soon. Its been on my list since I saw your home made seitan post. This dish looks yummy.

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  8. Its wonderful, I like the way you have served them.

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  9. Hi Pavani,
    this looks delicious! Thanks for a lovely entry to JFI Chickpea. I was snowed in with entries, hence the delay in replying,

    best,
    ms

    ReplyDelete

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