Baked Stuffed Chickpea Cutlets

Ingredients

Filling

2 tablespoons cottage cheese
2 tablespoons low fat grated cheese

Cutlets

2 cans chickpeas in water
1 teaspoon ginger and garlic paste
2 tablespoons chopped coriander leaves
1 green chilli, finely chopped
4 tablespoons natural low fat yogurt
1 teaspoon dried mint
½ cup breadcrumbs, wholemeal preferably
3 tomatoes, sliced

 

Preparation time: 15 minutes
Cooking time: 20-25 minutes

Serves: 12

Nutrition: Per serving
Energy
118 Kcals
Fat
2.8g
Saturates
1g
Sugars
2.2g
Salt
0.5g

A novel way of introducing cholesterol-busting soluble fibre in this tasty quick mealtime starter or snack.

Ingredients

Filling

2 tablespoons cottage cheese
2 tablespoons low fat grated cheese

Cutlets

2 cans chickpeas in water
1 teaspoon ginger and garlic paste
2 tablespoons chopped coriander leaves
1 green chilli, finely chopped
4 tablespoons natural low fat yogurt
1 teaspoon dried mint
½ cup breadcrumbs, wholemeal preferably
3 tomatoes, sliced

Method

Mix cottage cheese and grated cheese together and keep aside.

Drain the chickpeas and mash finely.

Add ginger/garlic paste, chopped chilli, coriander, pepper and 2 tablespoons of the yogurt and mix lightly.

Divide the mixture into 12 equal balls.

Stuff each with 1 teaspoon of the filling. Cover the filling to form a flat round cutlet.

Mix 2 tablespoons of the remaining yogurt with mint and spread over the round cutlets.   Sprinkle each cutlet with bread crumbs to coat on all sides.

Place on a lightly greased baking tray.

Bake at 180C for 20-25 minutes or until cooked through. Serve garnished with sliced tomatoes.

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