Chickpea cutlets with saffron rice
4 servings
105 minutes
Chickpea patties with saffron rice are a gastronomic journey to the heart of India, where spices transform simple ingredients into a flavor magic. Chickpeas, rich in protein, create a tender texture, while coriander and cumin add warm spiciness. Light notes of lemon and yogurt add freshness, and the oil-fried patties acquire an appetizing golden crust. Serving with saffron rice makes the dish not only vibrant in taste but also visually appealing – golden hues create a festive mood. This is the perfect dish for lovers of Indian cuisine as it combines rich aromas and healthy ingredients. The refined combination of spices and textures makes chickpea patties with saffron rice an excellent choice for both everyday dinners and festive tables.
1
Soak the chickpeas overnight in water. Rinse them, add water and salt. Bring to a boil and cook for 40 minutes until soft. Drain the cooking liquid.
- Chickpeas: 200 g
- Coarse salt: 2 teaspoons
2
Toast cumin and coriander seeds in a dry pan for 1-2 minutes. Grind in a mortar or coffee grinder. Melt butter in the pan and sauté chopped onion, garlic, and sweet pepper for 5-10 minutes. Add spices, mix, and sauté for another minute.
- Coriander seeds: 1 teaspoon
- Caraway seeds: 1 teaspoon
- Butter: 2 tablespoons
- Sweet red onion: 1 head
- Garlic: 3 cloves
- Red sweet pepper: 1 piece
3
Chop boiled chickpeas and fresh coriander with a blender — it should be a textured 'mince', not a paste. Transfer to a bowl, add sautéed vegetables, yogurt, and lemon juice. Mix thoroughly and season with salt and black pepper.
- Chickpeas: 200 g
- Cilantro: 1 bunch
- Plain (natural) yoghurt: 3 tablespoons
- Lemon juice: 1 tablespoon
- Freshly ground black pepper: 1 teaspoon
4
Beat the egg. Shape small patties about 1 cm thick from the minced meat, dip in the egg and coat with chickpea flour. Heat vegetable oil in a pan and fry the patties for about 1 minute on each side until golden brown. Place on paper towels to remove excess oil.
- Chicken egg: 1 piece
- Chickpea flour (gram flour): 3 tablespoons
- Vegetable oil: 3 tablespoons
5
Serve at the table with saffron rice, garnished with fresh coriander leaves. Pour saffron with 2 tablespoons of boiling water and let it steep for 15 minutes. Heat oil in a pan, add rice and stir to coat each grain with oil. Pour in the strained saffron water and another 2 cups of boiling water. Add salt, stir and cook covered on low heat for 15 minutes. Remove from heat and let it sit for another 10 minutes.
- Saffron: pinch
- Basmati rice: 1 tablespoon
- Cilantro: 1 bunch