These are all delicious and I will be making them again.
4 C cooked chickpeas, rinsed and drained
½ C coriander leaves
½ C fresh mint leaves
1 Tbsp chopped fresh ginger
3 red chilies, seeded and chopped
2 tsp ground cumin
2½ tsp salt
1 tsp freshly cracked black pepper
2/3 C fresh or frozen corn kernels
2 C fresh breadcrumbs
5 small red capsicums (peppers), roasted, peeled, seeded and diced small
oil for pan-frying
Combine the chickpeas, coriander, mint, ginger, chilies, cumin, salt and pepper in a food processor.
Pulse until coarsely chopped. Add the corn and pulse a little more, until the corn is slightly broken. Transfer the mixture to a bowl.
Fold in the breadcrumbs and diced capsicums. Mix to fully incorporate the breadcrumbs. The mixture should be fairly stiff. Add more breadcrumbs if necessary.
Form the mixture into 24 patties with moistened palms. Pour sufficient oil in a frying pan for pan-frying and place over moderately high heat.
Pan-fry the patties in the hot oil in batches, cooking them 3-4 minutes on each side, or until well browned. Drain on paper towels.
Serve warm with the chili and tomato salsa.
New Mexico Chili and Tomato Salsa
3 large dried New Mexico chilies
6 ripe tomatoes, blanched, peeled, seeded and chopped
1 Tbsp olive oil
1 Tbsp brown or raw sugar
Soak the chilies in hot water for 20 minutes, or until soft. Drain them, remove the stems, and finely chop them. Preheat the oven to 220°C / 425° F.
Combine all the ingredients in an ovenproof pan.
Bake for about 20 minutes, or until the tomatoes start to caramelize and turn brown
Serve at room temperature with the chickpea cutlets. Makes about 1½ cups.
Pecan & Orange Wild Rice Pilaf
3¾ C water
½ C wild rice
1 C basmati rice
1 Tbsp extra virgin olive oil
1/3 C dried currants
1 tsp salt
2 Tbsp fresh orange juice
¼ tsp black pepper
2 tsp grated orange zest
3 Tbsp chopped
1/3 C pecan nuts slivered lengthwise into 3 and pan-toasted
2 small green chilies, seeded and finely slivered
sprigs of continental parsley
Bring 2 cups water to the boil in a 1-litre/quart saucepan over full heat.
Stir in the wild rice, reduce the heat, cover the pan and simmer for about 40 minutes, or until the grains are tender.
Do not allow the grains to split. Transfer the rice to a sieve and drain off the liquid. Set the rice aside.
Heat the olive oil in a 2-litre/quart saucepan over moderate heat. Add the basmati rice, and gently stir-fry for
2 to 3 minutes, being careful not to break up the rice grains. Add the remaining 1¾ cups water to the saucepan and bring it to the boil.
Add the salt, orange juice, black pepper and orange zest. Reduce the heat to a simmer, and cook, covered, for about 18 minutes or until
the rice is soft and dry. Remove from the heat and set aside for 10 minutes.
Fluff the rice gently with a fork. Add the wild rice, the chopped parsley, the pecan nuts, currants and chilies, and gently mix.
Serve immediately, garnished with the sprigs of continental parsley.