Baked Chickpea Cutlets

Makes 12     
Preparation and cooking time: 40 minutes

Filling

2 tablespoons cottage cheese
2 tablespoons low fat grated cheese

For main

2 cans chickpeas in water
1 teaspoon ginger and garlic paste
2 tablespoons chopped coriander leaves
1 green chilli, finely chopped
¼ teaspoon salt
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 chick peas and mash finely.
  • Add ginger/garlic paste, chopped chilli, coriander, salt, 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.

 Per 100g

Low fat, low saturates, low sugar, medium salt 

Per cutlet

Energy: 99 Kcals/ 417 Kjoules   Fat: 2.8g   Saturates:  1g  Sugars: 2.2g   Salt:  0.6g 

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