| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Vegetarian |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Chick peas, soaked for 24 h |
| 1 |
|
Onion |
| 1 |
|
Potato, peeled |
| 4 |
|
Garlic cloves |
| 1 |
t |
Ground coriander |
| 1 |
t |
Cumin |
| 2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1/2 |
t |
Cayenne |
| 1 |
T |
Flour |
|
|
Vegetable oil for frying |
| 2 |
t |
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. Posted to MM-Recipes Digest
V3 #223 Date: Fri, 16 Aug 1996 22:25:09 -0500 From:
pickell@cyberspc.mb.ca (S.Pickell)
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