Oriental Cutlets with Peach Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can chickpeas, (800 g PE)
- 1 bunch thyme
- 3 egg (s)
- 1 onion (s)
- 1 clove garlic
- 200 ml oil
- 30 g breadcrumbs
- 2 teaspoon curry powder, mild
- salt and pepper
- 100 g sesame seeds, (peeled)
- 300 g peach (s), (can)
- 1 tablespoon mustard
- 2 tablespoon lemon juice
- 30 g almond (s), round
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas thoroughly in a colander. Pluck thyme. Finely puree the chickpeas, eggs and thyme. Peel the onion and garlic. Finely dice the onion, chop the garlic.
- Heat 1 tablespoon of oil, fry the onion and garlic in it until light brown. Add breadcrumbs. Season the mixture well with curry, salt and pepper and fold into the chickpeas.
- Shape the dough into rolls approx. 5cm long, thumb-thick, with wet hands and roll them in sesame oil.
- Puree the drained peaches, mustard, lemon juice and almonds, season with salt and pepper.
- Heat the rest of the oil in a pan. Fry the meatballs in portions for about 5-7 minutes until golden. Drain on kitchen paper. Serve with the peach dip. Rocket and tomato salad goes well with it.
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