| 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.
Posted to MM-Recipes Digest V3 #223
Date: Fri, 16 Aug 1996 22:25:09 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”