Tuesday, May 29, 2012
chickepea cakes with cucumber yogurt sauce
This one's for you, Erin. Right after we got off the phone I ran to my computer to add this recipe. I tried and tried to get a good photo of the cucumber-yogurt sauce but I just couldn't seem to pull it off. Enjoy!
chickpea cakes with cucumber yogurt sauce (my friend Kiana)
2 slices hearty white sandwich bread, torn into pieces
1 cucumber, peeled, halved lengthwise, seeded and shredded
salt and pepper
1 1/4 cups 2% Greek yogurt
6 scallions, sliced thin
1/4 cup chopped fresh cilantro
2 large eggs
4 tablespoons olive oil
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
2 (16 ounce) cans chickpeas, drained and rinsed
1 m3dium shallot, minced
1 lime, cut into wedges
Adjust oven rack to middle position and heat oven to 350. Process bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool. Meanwhile, toss cucumbers, 3/4 cup yogurt, 2 tablespoons scallions and 1 tablespoon cilantro together in bowl. Season with salt and pepper and set aside.
Whisk eggs, 2 tablespoons oil, garam masala, cayenne and 1/4 teaspoon salt together in bowl. Place beans in large bowl and mash with potato masher until mostly smooth. Stir in bread crumbs, egg mixture, shallot and remaining yogurt, scallions and cilantro. Form bean mixture into six 1-inch-thick patties.
Heat additional 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Add half of patties and cook until well browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties. Serve with cucumber-yogurt sauce and lime wedges.