Baked Stuffed Chickpea Cutlets
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Nutrition: Per serving
118 Kcals Fat
A novel way of introducing cholesterol-busting soluble fibre in this tasty quick mealtime starter or snack.
2 tablespoons cottage cheese
2 tablespoons low fat grated cheese
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
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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