Chickpea Rissoles
The batch will make about 8 for a meal or you could make smaller ones and serve them with a mint and yoghurt dip for a buffet or as a starter.
Ingredients:
- 225g dried chickpeas
- 1 egg
- 3 tbsp chopped parsley (you can use dried)
- 1 tbsp of Cape Curry Paste (Red or Yellow)
For the coating:
- 1 egg, beaten
- Bran or panko breadcrumbs
- Oil for deep frying
- Salt and pepper to taste
Method:
- Soak the chickpeas overnight in cold water.
- Drain and boil the chickpeas in plenty of water for an hour until soft. Do not add salt at this stage as it can make the peas a little tough.
- Drain and reserve some of the cooking liquid. Grind or mash the chickpeas depending on how chunky you want the rissoles to be, but not too chunky or they won’t bind together. Add the remaining ingredients and mix well, check to see if the mixture holds together in your hand when gently squeezed if the mixture falls apart add a touch of the cooking liquid.
- Shape the rissoles into the desire shape dip each one in beaten egg and then roll in the bran or panko breadcrumbs.
- Chill until ready to use, take out of the fridge and bring to room temperature so that the middle will heat up when the rissoles are fried.
- Heat the oil until a small cube of bread dropped in the oil turns golden in about 4 minutes.
- Fry the rissoles in small batches this will help prevent them breaking up or becoming soggy, let’s face it none of us need soggy rissoles!!!
