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Receta Curried Chick Pea Rissoles (A And P)
by Global Cookbook

Curried Chick Pea Rissoles (A And P)
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  Raciónes: 4

Ingredientes

  • 4 tsp sunflower oil
  • 1 x onion minced
  • 1 x celery stalk minced
  • 1 x clove garlic crushed
  • 1/2 tsp turmeric
  • 1 tsp grnd cumin
  • 1 tsp garam masala or possibly madras curry
  • 3/4 c. red lentils
  • 1 3/4 c. water
  • 1 c. cooked chickpeas
  • 1/2 c. whole wheat bread crumbs
  • 1 Tbsp. minced fresh cilantro salt and pepper to taste
  • 4 Tbsp. whole wheat flour celery leaves to garnish Bulgur Pilaf to serve Coriander and Yogurt Sauce to serve, see recipe
  • 2 tsp oil for frying

Direcciones

  1. Heat oil in pan, add in onion and celery and cook till softened. Add in garlic and spices and cook for 1 minute, stirring constantly. Add in lentils and water, bring to boil, cover and simmer 20 min, stirring occasionally.
  2. Remove from heat and fold in the chick peas, crumbs, cilantro, salt and pepper. Leave to cold slightly.
  3. Two patties per serving. Using dampened hands, shape the mix into small balls, then flatten slightly and roll in the flour to lightly coat.
  4. Heat remaining oil in a large frying pan, add in the rissoles, and fry for 3 min per side, till crisp and golden brown. Drain on paper towels and serve immediately garnished with celery leaves.
  5. Serves 4: prep 40 mins (add in time to cook garbanzos). Cook 6 mins. Freezes well.
  6. Menu idea: Bulgur pilaf, yogurt sauce;
  7. Cooking Collection.