Chickpea and feta rissoles

Fairlady
4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (20)

400.00 g chickpeas — tinned
1.00 onion — chopped
1.00 garlic — cloves
15.00 ml fresh parsley
15.00 ml fresh mint
5.00 ml salt
5.00 ml freshly ground black pepper
1.00 eggs — beaten
4.00 courgettes — grated
200.00 g feta cheese — crumbled
100.00 g flour — cake
250.00 ml fresh chillies — 573
LEMON AND CAPER SAUCE
50.00 g capers
2.00 lemon — diced
100.00 g olives — green, finely chopped
2.00 garlic — cloves, crushed
30.00 ml fresh parsley — chopped
85.00 ml fresh chillies — 573
VEGETABLES
1.00 aubergine — large, thinly sliced
200.00 g asparagus — blanched
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Method:

SAUCE: Mix all ingredients and refrigerate until ready to serve. RISSOLES: Process chickpeas, onion, garlic, parsley and mint in a food processor, or purée them in a blender, until smooth.
Place mixture in a bowl, add salt, pepper, egg, baby marrows and feta cheese and mix well. Add flour and mix well. Shape mixture into small balls with your hands, or use a spoon.
Heat olive oil in a large frying pan. Fry a few balls at a time on both sides until golden brown. Drain on paper towels.
VEGETABLES: Rinse brinjal slices (soaked in salted water for 30 minutes) and pat dry. Fry in a little olive oil in a ridged frying pan until crisp and golden. Drain on paper towels.
Fry asparagus on both sides until lightly coloured.
Divide vegetables between 4 plates, top with rissoles and drizzle some sauce over.



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