Indian Pea Cutlets
|Onion||1 Medium, chopped|
|Butter/Vegetable oil||2 Tablespoon|
|Frozen green peas||10 Ounce, thawed, drained (1 Package)|
|Ricotta cheese||1 Cup (16 tbs)|
|Bread crumbs||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Cayenne pepper/1/2 teaspoon chili powder||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Chickpea flour/Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Water||2 Cup (32 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
In a large skillet, saute onion in butter or vegetable oil for 3 to 5 minutes. Add peas and cook 2 minutes. Remove from heat. Stir in ricotta cheese, fresh bread crumbs, lemon juice, parsley, salt and cayenne pepper or chili powder. Let cool.
Form into 7 cutlets. Refrigerate at least 30 minutes to firm cutlets.
For coating: Place chickpea or whole wheat flour in a small wide bowl. Gradually stir in water to reach the consistency of pancake batter. Dip cutlets into batter, then coat with bread crumbs.
Skillet-fry in medium-hot vegetable oil until browned on both sides. Serve with chutney or ketchup.