If you love hummus, you’ll adore these cutlets. If you don’t like hummus, you’ll adore these anyways. These are fairly easy to make, there’s not too many ingredients and you’ll end up with cutlets that have an excellent taste with a good portion of protein.
What you need:
2 cans (800g) of chickpeas (drained and rinsed)
1 small onion
½ dl olive oil
¾ dl bread crumbs
1,5 – 2 eggs
1 chili (medium hot)
1 (nordic style) sour cream
What you do:
Mash the chickpeas together with a little bit of oil until there are no whole chickpeas anymore. The mixture doesn’t have to be totally smooth, do not try to make it into a puree. The cutlets will be nicer to eat when there are chunks to chew. Chickpeas are easy to mash with a fork but with the help of a blender it is much quicker. Crush garlic into the mix at this point. Add chili and feta cheese. Mix well. Add then whisked eggs and breadcrumbs. Sauté crushed onion but be careful not to burn them. Add onion crush into the mix. Mix well.
You can prepare cutlets either on a pan or then in the oven. Oven is the easier way and also this way the cutlets hold together better. The choice is yours. If you choose wisely, you’ll then pre-heat the oven in 200-220 degrees.
Once your cutlet dough is ready, you just simply mold cutlets out of it; make each one approximately 2cm thick. Set them in the oven for 15-20 minutes. The cutlets are at their best once you’ve let them rest for a while, maybe 10-15 minutes. Prepare a fresh salad on the side and enjoy the dish with some hot sour cream sauce.