This is the second time I've made chickpea cutlets, and they turned out much better this time. To make it cutlet-y, you mix in some vital wheat gluten and bread crumbs with the chickpeas & seasonings, and knead it for a few minutes until the gluten starts to get stringy. I know that sounds gross but it kind of knits the whole thing together. (Vital wheat gluten is what seitan is made from.) Then you just pan-fry them up, although baking is supposed to work just as well. I sprayed the saute pan with cooking spray so frying didn't really add any fat.
The potatoes were really excellent - I actually peeled them for once, and roasted them in lemon juice, herbs, & olive oil for about an hour.
No comments:
Post a Comment