Ingredients:
1 tin (425g) chickpeas/kabuli chana
½ onion, chopped
1 clove garlic (optional)
1 tsp pepper
1 tsp baking powder
2 tsp dried coriander (optional)
2 tsp dried cumin (optional)
2-3 tsp oil 1 egg
Method:
- Drain chickpeas from the tin and rinse with water. Pour off the water.
- Chop chickpeas into small pieces and mash with a potato masher, fork or blender.
- Place in a bowl. Add garlic, pepper, onion, baking powder, coriander and cumin.
- Add the egg. Mix together well until sticky.
- Form mixture into small balls and flatten with a fork.
- Heat oil and fry until each pattie is golden and crisp on both sides.
- Drain on kitchen paper to remove excess fat.
- Serve with rice, or potato salad and lettuce, tomato and cucumber.
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