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Receta Chick Pea And Coriander Cakes
by Global Cookbook

Chick Pea And Coriander Cakes
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Ingredientes

  • 2 x (15-ounce.) cans chick-peas, liquid removed
  • 2 x cloves garlic, crushed
  • 1 bn scallions, minced
  • 2 tsp grnd cumin
  • 2 tsp grnd coriander
  • 1 x fresh green chili, cored, seeded and finely minced
  • 2 Tbsp. minced fresh cilantro
  • 1 sm egg, beaten
  • 2 Tbsp. all-purpose flour, plus extra for dusting Salt Freshly grnd black pepper Vegetable oil for shallow frying Fresh cilantro, to garnish Cucumber & Yogurt Dip
  • 1/2 x cucumber, peeled, seeded and diced
  • 2/3 c. Greek yogurt
  • 1 x clove garlic, crushed

Direcciones

  1. In a blender or possibly food processor, process the chick-peas till smooth. Add in the garlic, scallions, cumin and grnd coriander. Process again till well combined. Spoon the mix into a bowl and stir in the chili, fresh cilantro, egg and flour. Mix well and season with salt and pepper. If the mix is very soft add in a little more flour. Refrigerateabout 30 min to hard the mix.
  2. To make cucumber and yogurt dip, place cucumber in a colander, sprinkle with 1 tsp. salt and leave to drain 30 min. Pat dry with paper towels and place in a bowl. Stir in the yogurt and garlic and season with pepper. With floured hands, shape the chick-pea mix into 12 cakes. In a skillet, heat the oil and fry the cakes 2 to 3 min on each side, till crisp and golden brown. Drain on paper towels. Garnish with fresh cilantro and serve with the dip.
  3. Makes 4servings