Chickpea and feta rissoles

Recipe from: 9/16/1998 12:00:00 AM
Ingredients 22
Servings 4
Time

Ingredients

  • 400
    g
    chickpeas, well drained
  • 1
    onion, chopped
  • 1
    clove garlic
  • 15
    ml
    parsley
  • 15
    ml
    mint
  • 5
    ml
    salt
  • 5
    ml
    milled black pepper
  • 1
    egg, beaten
  • 4
    baby marrows, grated
  • 200
    g
    feta cheese, well drained and crumbled
  • 100
    g
    cake flour
  • 250
    ml
    olive oil
  • LEMON AND CAPER SAUCE
  • 50
    g
    capers
  • 2
    lemons, diced
  • 100
    g
    green olives, finely chopped
  • 2
    cloves garlic, crushed
  • 30
    ml
    finely chopped parsley
  • 85
    ml
    olive oil
  • VEGETABLES
  • 1
    large aubergine, thinly sliced
  • 200
    g
    asparagus, blanched
 

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.
 

Read more on: pulses  |  shallow-fry
 

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