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.
- 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..