"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chickpea Cutlets, by Emily McNairnay, is from The Welsh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup cooked chickpeas 2 tbsp canola oil 1/2 cup vital wheat gluten 1/2 cup plain bread crumbs 1/4 cup vegetable broth or water 2 tbsp soy sauce 2 cloves garlic, finely grated 1/2 tsp lemon zest 1/2 tsp dried thyme 1/2 tsp paprika 1/4 tsp sage
Preheat oven to 350º and lightly oil a baking sheet. In a mixing bowl, mash chickpeas with oil until no whole chickpeas are left. Add remaining ingredients and knead for about 3 minutes, until strings of gluten have formed. Divide cutlet dough into 4 equal pieces. To form cutlet, knead each piece in your hands for a few moments and then flatten and stretch each one into a roughly 6 by 4-inch rectangle shape. The easiest way to do this is to form a rectangular shape in your hand and then place the cutlet on a clean surface and flatten and stretch them. Brush both sides of cutlets with oil and place them on the baking sheet. Bake for 20 min. Flip patties and bake another 8-10 min until the cutlets are firm and brown.
makes 4 cutlets
This is an easy recipe that goes well with mashed potatoes and veggies. Us vegetarians like them because they have a satisfyingly toothsome texture. We always double the recipe because we love them so much. These cutlets are great as left overs and in sandwiches.
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