My kids love Chickpea cutlets. When Rhiannon got home today and found out what was for supper, she jumped for joy!
Unfortunately Chris had car troubles before I got much cooking done. I had to go rescue him! Imagine our delight when we arrived home and the children had made supper themselves! Big salad, hand mashed potatoes, gravy, and chick pea cutlets. We served them with a little barbecue sauce. Corn on the cob would have been nice too, but we ate all of that on Saturday.
1 c. chickpeas
2 T. olive oil
1/2 c. vital wheat gluten
1/2 c. plain breadcrumbs
1/4 c. vegetable broth or water
2 T. soy sauce
2 garlic cloves , pressed or grated
1/2 t. lemon zest
1/2 t. dried thyme
1/2 t. Hungarian paprika
1/4 t. dried rubbed sage
to taste olive oil , for pan frying or baking
Mash the chickpeas and oil together until no whole chickpeas remain. Add remaining ingredients and knead for 3 minutes until strings of gluten have formed. Preheat large nonstick skillet over medium heat. Divide dough into four equal pieces. Flatten each piece and stretch to roughly 4" x 6"
PAN-FRYING: Add a thin layer of olive oil to to the pan. Place cutlets in the pan and cook on each side for 6 to 7 minute They are ready when lightly brown and firm to the touch.
BAKING (This is what we do - WAY yummier!): Preheat oven to 375°F, and lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet, and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.
And they didn't even mess up the kitchen, well, not too much........
From one of my favorite cookbooks, Veganomicon
Now get over to The Pagan Family blog to read our interview with Steven Posch.