Chickpeas and zucchini cutlets

WE NEED:

(glass = 250 ml, teaspoon, flat spoon, unless otherwise stated)

• 1 small zucchini
• 1 cup of cooked chick peas (about 0.4 glasses of raw)
• 2 eggs
• 1 clove of garlic
• 1 small onion
• teaspoon of Mexican spice (or ½ teaspoon of ground cumin,
• ¼ coriander and ¼ hot pepper)
• a large spoonful of yogurt
• ½ teaspoon of salt or to taste
• butter and olive oil (or other fat)

PREPARATION

Raw raw chickpeas soak for at least 5 hours, and preferably overnight. Rinse thoroughly, bring to a boil and simmer for about 40 minutes. to softness.
You can also add 1 teaspoon of baking soda to 1 cup of chickpeas during cooking, so that the chickpeas soften more.
Grate zucchini on a large mesh, season a little and set aside to let the water out and squeeze out after 10-15 minutes.
Peel and chop the onion finely, chop garlic or squeeze.
Peel the Chickpeas with a blender and egg yogurt.
Add garlic, onion, zucchini, Mexican spice and salt.
On a medium-warmed pan with a spoon of butter and olive oil, fry the small patties after about 6 minutes. from every side.
You can increase the fire for the last few minutes to blend in nicely.
I fried for 2 parties, at the same time I had 4 chops.

!!! COMMENTS !!!

Chops can be baked in 200C for about 25 minutes. We mix the chickpeas with yolk, and whip the protein into a stiff foam and combine it with the rest of the ingredients. We spread the mass into 7-8 chops on baking paper.