Guest guest Posted July 12, 2009 Report Share Posted July 12, 2009 These cutlets can be fried or baked, eaten with salad, rice & vegetables, or used as sandwich filling. INGREDIENTS1 cup cooked chickpeas2 tablespoons olive oil1/2 cup vital wheat gluten 1/2 cup plain breadcrumbs1/4 cup vegetable broth or water2 tablespoons soy sauce2 cloves grated garlic1/2 teaspoon lemon zest1/2 teaspoon dried thyme1/2 teaspoon Hungarian paprika1/4 teaspoon dried sageOlive oil for frying PREPARATION1. In a mixing bowl, mash chickpeas w 2 tbl ollive oil until the peas becomes a smooth paste. Add the remaining ingredients and knead together for about 3 minutes until strings of gluten have formed. 2. Preheat a large nonstick or heavy cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 pieces. To form cutlets, knead each piece in your hands, flatten and stretch into cutlet about 6 " x 4 " rectangular shape. The easiest way to do this is to use a clean flat surface to press and stretch the dough. 3. Add a thin layer of oil to the frying pan. Cook approximately 6-7 minutes per side. They are done when slightly browned and firm to the touch. OR YOU CAN BAKE THEM Baking method: Preheat oven to 375 degrees. Lightly oil a baking sheet or use a nonstick baking sheet. Brush both sides of cutlets with olive oil. Bake for 20 minutes. Flip patties and bake for 8 to 10 minutes until firm and golden brown. Quote Link to comment Share on other sites More sharing options...
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