| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Vegetarian |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Chick peas; (soaked for 24 h |
| 1 |
md |
Onion |
| 1 |
md |
Potato; peeled |
| 4 |
|
Garlic cloves |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Cumin |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Cayenne |
| 1 |
tb |
Flour |
|
|
Vegetable oil for frying |
| 2 |
ts |
Baking soda |
INSTRUCTIONS
Drain chick peas. Quarter onion and potato. Run all through fine holes of
the meat grinder along with the garlic two times. Add all remaining
ingredients except baking soda and vegetable oil. Mix well. Run through
grinder once more. Mix again. Cover and leave to rest for two to three
hours. Heat oil for deep frying. While oil is heating add baking soda to
the chick pea mixture. With dampened hands, form mixture into balls the
size of a walnut, then flatten slightly into a patty. Deep fry, making sure
patties are cooked through and are golden brown. Remove from oil with a
slotted spoon and drain on paper towels. Shared by Rita Taule, Prodigy ID#
BTVC62A.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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