Croquettes are a yummy and family-friendly way to pop some legumes into the week and help keep the bad cholesterol at bay. This recipe makes 12 croquettes.
Ingredients
| 2 cans | Chickpeas, 400g each, drained and rinsed (Main) |
| 3 | Spring onions, finely chopped |
| 3 | Garlic cloves, minced |
| 1 | Red chilli, deseeded and finely chopped, or use 1/4 tsp cayenne pepper |
| ½ cup | Parsley, chopped |
| 1 tsp | Cumin seeds, toasted and ground |
| 1 tsp | Coriander seeds, toasted and ground |
| 1 tsp | Turmeric |
| ½ tsp | Salt, or more to taste |
| 1 to fry | Olive oil |
| 2 | Eggs, separated |
| 1 cup | Panko breadcrumbs, or white breadcrumbs |
Directions
- Place chickpeas in a food processor and process until mashed (alternatively mash by hand). Add spring onions, garlic, chilli parsley, spices, salt and egg yolks. Process until just combined.
- Shape mixture into 12 small croquettes and if time allows, chill for 30 minutes to firm up mixture.
- Meanwhile, heat a large frying pan over a medium heat and pour in enough oil to coat the base.
- Lightly whisk the egg whites, then roll croquettes in the egg white and then the breadcrumbs.
- Place in the hot oil and cook rolling onto each side until brown and crisp and hot in the centre. If you prefer not to pan-fry the croquettes then place on a baking tray lined with baking paper, spray with olive oil spray or drizzle with oil and cook in the oven at 160C for 20-25 minutes until hot.
- Pop these croquettes into warmed pita bread with lots of prepared salad ingredients and grate a little cucumber into thick unsweetened yoghurt for an easy sauce.