Externally cutlets from chickpeas can not be distinguished from meat cutlets. However, the dishes taste different. Chickpeas are beans that resemble peas. During the preparation of the sausages due to the addition of spices, the bean flavor is lost. An unenlightened taster is difficult to guess, from which the original dish is actually cooked.
Features of working with minced
Soaking
Nut is a solid food that needs to be pre-soaked. The necessary amount of legumes is filled with a volume of water 3-4 times greater than the amount of cereals.
For swelling and softening of chickpeas it will take about 12 hours. Usually, it is poured with room temperature water and left overnight in a cool place( to avoid fermentation).The next morning the raw material is ready for further processing.
Steaming or cooking
Sometimes the housewives express the opinion that after the soaking, the chickpeas remain solid, and 1 hour cooking will help soften it. But! Heat treatment is the main reason why ready-made cutlets from chickpeas crumble, that is refuse to keep a round shape, and lose a lot of useful elements.
Tip! Absorbed water chickpeas, rinse, pour a new portion of water and bring to a boil over medium heat. Beans will become softer, but they will not crumble. Otherwise, cooking can not be avoided.
The best recipes for juicy cutlets from chickpeas
Cookbooks have dozens of recipes for chicken cutlet from chickpeas. The principle of cooking is almost the same, the difference is reduced to the use of certain spices and seasonings. We suggest you try the following recipes.
No. 1 - Original cutlets with tomato
Stuffing: 300 grams of chick pea;½ - 1 tbsp.l.tomato paste or medium tomato;1 onion;2 small cloves of garlic.
In addition: salt, spices "for meat", biscuit crackers, sunflower oil.
Preparation: All ingredients should be passed through a meat grinder or chopped using a blender. The resulting mass should be seasoned, seasoned with spices and mixed thoroughly. If necessary, add water. Must be the consistency of mashed potatoes.
It remains to put a frying pan with sunflower oil for medium heat, to form chicken cutlets from chickpeas, roll them in breadcrumbs and fry them on each side for 5-7 minutes until a crusty crust.
No. 2 - Spicy nut coats
Stuffing: 200 grams of chick pea;3 garlic cloves;30 grams of flour.
Optional: salt;for ½ tsp. Ground turmeric and coriander seeds;7 peas of sweet pepper;bread crumbs for breading;vegetable oil.
Preparation: To obtain minced meat, the ingredients should be passed through a meat grinder. Sweet peas in advance chop. The resulting puree is seasoned with salt with spices, if necessary, adding water. It remains to pour flour to the mass and mix everything thoroughly.
Then the standard procedure is to roll the chickpeas out of chickpeas in the crumbs and fry them over medium heat in vegetable oil.
Attention! The recipe is also suitable for baking chickpeas in the oven. It is necessary to preheat the cabinet to 180 degrees, cover the baking sheet with foil, grease with oil and lay out the cutlets. After 15 minutes the dish is ready.
No. 3 - Delicate cutlets with spices and carrots
Stuffing: approximately equal amount of softened chickpeas and grated carrots
Extra: salt, equal amount of spices: zirium seeds, caraway seeds, ground cardamom, flour or semolina, sunflower oil.
Preparation: soaked with chickpeas from the night fill with water and bring to a boil. Part of the broth to merge into a separate bowl. Beans grind on a blender( or using a meat grinder), combine with grated and lightly fried carrots, heated in a frying pan with spices. Salt and add the broth to make a thick mashed potatoes.
It remains to make minced chickpeas to form vegetarian cutlets, roll them in flour( semolina) and fry for 5-10 minutes on medium heat.
# 4 - Juicy cutlets with cabbage
This recipe for chickpea dishes can not be called vegetarian, but the hostess does not have problems with the modeling of cutlets. They do not crumble and do not fall apart.
Minced meat: 1 glass of chickpeas, up to 400 grams of cabbage, 2 eggs
Extra: asafoetida to taste, black pepper, breadweed, sunflower oil
Preparation: chickpea, cabbage and garlic skipthrough a meat grinder or immersion blender, drive in 2 eggs, add spices, pepper. Mix all ingredients thoroughly. Slep the cutlets, roll in manga( flour) and fry in vegetable oil from two sides until golden brown.
Tip! If there is no asafoetida in the house, replace it with 2-3 cloves of garlic or onions!
Sauces
Cutlets tasty with normal sour cream and tomato sauces. As a garnish you can use any cereal, vegetable salads, dressings with mustard.
This is the way to prepare a vegetarian dish. And now we propose to watch a video with a detailed master class on the subject matter. Bon Appetit everyone!