How to cook chickpea-carrot cutlets
You will need
- - chickpea dry - 100 g;
- - carrots - 1 pc .;
- - Onions - 1 pc .;
- - garlic - 1-2 cloves;
- - soy sauce - 1 tablespoon;
- - wholegrain flour - 1 tablespoon + for breading;
- - lemon juice - 2 tablespoons;
- - sugar - 0.5 tsp;
- - nutmeg - pinch;
- - tomatoes - 1 pc .;
- - parsley;
- - dill;
- - green onions;
- - Paprika - 1 tsp;
- - sour cream - 100 g;
- - salt;
- - pepper.
Before cooking these patties, put the chickpeas in a deep bowl and fill it with plenty of water. In this form, he should stand all night. During this time, the beans will soften. After this procedure, rinse it and grind with a blender.
Finely chop the onion with a knife, then save it, that is, lightly fry in olive oil so that it becomes transparent. Cut the garlic into small pieces, and chop the carrot with a grater.
Put the spiced onions into the crushed chickpeas, as well as the crushed carrots and garlic, whole grain flour, soy sauce, lemon juice and granulated sugar.Stir the mixture well, then season with salt, nutmeg and pepper. Stir again.
From the obtained chickpea-carrot mass, form, pinching off small pieces of it, patties of any shape, then roll them in breading, that is, in whole-wheat flour.
Place chickpea-carrot cutlets in a pan with hot olive oil and fry on each side until golden brown, that is, until it is completely cooked.
For chickpea-carrot cutlets, prepare sour cream sauce. After making a cut on the tomato, pour boiling water over it, then remove the skin from it. Then chop the vegetable, put it in a blender together with all the greens, as well as salt and pepper. Grinding the mixture, enter into it sour cream and paprika. Mix everything as it should.
Chickpea-carrot cutlets are ready! Serve them along with cooked sour cream sauce.