The beauty of vegetarian cooking it seems, is that you can throw almost any combination of ingredients together and it will usually turn out all right.... and sometimes it will even turn out surprisingly good.
These croquettes (which were inspired from a Fresh365 recipe) were like that... surprisingly delicious.
Read the recipe after the jump
Curried Chickpea & Ricotta Croquettes
1 small onion, chopped
1/2 a red bell pepper, finely chopped
3-4 cloves garlic, minced
juice of 1/2 lemon
2 tsp ground cumin
1 tsp curry powder
1/4 tsp cayenne pepper
1 t salt
15-oz can chickpeas, rinsed and drained well
1 bunch of chopped cilantro leaves (to taste, I personally like tons of it!)
1 cup Ricottta cheese
1 egg
3 T olive oil
1. Saute onions in olive oil for approx. 3 minutes, then add in red pepper, garlic, cumin, curry powder and cayenne pepper. Set aside.
2. In a large mixing bowl, add chickpeas, ricotta, egg, lemon juice, water, salt & pepper, and onion mixture. Slowly mix in the flour.
3. Heat up olive oil a frying pan on medium heat.
4. You can form the croquettes into patties with your hands. But the mixture was rather liquidy, so I just dropped spoonfuls of the batter into the hot pan (they firm almost instantly).
5. Cook each side until golden brown, approx 4-5 minutes.
Serve with plain yogurt and extra cilantro as garnish. I served mine on a bed of arugula salad & vinaigrette.
2 tsp ground cumin
1 tsp curry powder
1/4 tsp cayenne pepper
1 t salt
15-oz can chickpeas, rinsed and drained well
1 bunch of chopped cilantro leaves (to taste, I personally like tons of it!)
1 cup Ricottta cheese
1 egg
3 T olive oil
1 c whole wheat flour
1/4 c hot water
1. Saute onions in olive oil for approx. 3 minutes, then add in red pepper, garlic, cumin, curry powder and cayenne pepper. Set aside.
2. In a large mixing bowl, add chickpeas, ricotta, egg, lemon juice, water, salt & pepper, and onion mixture. Slowly mix in the flour.
3. Heat up olive oil a frying pan on medium heat.
4. You can form the croquettes into patties with your hands. But the mixture was rather liquidy, so I just dropped spoonfuls of the batter into the hot pan (they firm almost instantly).
5. Cook each side until golden brown, approx 4-5 minutes.
Serve with plain yogurt and extra cilantro as garnish. I served mine on a bed of arugula salad & vinaigrette.
2 comments:
My son Ben (11) and I just made these for dinner and they were a hit all around. The uncooked batter was itself incredibly delicious...we are thinking of making some sort of dip or spread out of it.
Thanks for the feedback, I'm glad they worked out!
oxo
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