Vegan Chickpea Cutlets by Jamie Oliver

Try the mouth-watering canned chickpeas and corn patties with aromatic spices, lemon zest and cilantro.

• Recipe author: Daria Rodionova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 50 minutes

Ingredients

• Canned chickpeas 1 can (weight 400 g)
• Canned corn 1 can (weight 340 g)
• Fresh cilantro 10-15 g
• Lemon 1 piece
• Paprika ¹⁄₂ tsp spoons
• Ground coriander ¹⁄₂ tsp spoons
• Ground cumin ¹⁄₂ tsp spoons
• Salt to taste
• Flour 3 tbsp. spoons + for sprinkling
• Vegetable oil 2-4 tbsp. spoons

Cooking method

• Drain the chickpeas and corn. Tear or chop the cilantro coarsely. Grate the lemon zest on a fine grater.

• Place the prepared ingredients in the bowl of a food processor. Add paprika, coriander, cumin, salt and flour.

• Whisk everything so that small pieces remain. It is not necessary to achieve complete homogeneity.

• Sprinkle flour on the table and transfer the minced meat there. Make several cutlets no more than 2 cm thick from it.

• Place on a flat dish and place in the freezer for 30 minutes to keep them in shape.

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• Heat the oil in a skillet over medium heat. Fry the patties for about 5 minutes on each side, until lightly browned.

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