GLUTENFREE CAULIFLOWER AND CHICKPEA CUTLETS

Finally, it’s time for cauliflower which has recently appeared at local markets. Here’s the recipe for gluten free cutlets made of cauliflower and chickpea - perefct combination.

Ingredients (serves 4):

1/2 tin of chickpea

1/2 small cauliflower

a piece of leek

fresh parsley

1 tbsp flaxseed meal

1/2 fresh chili pepper (optional)

salt

black pepper

1/2 tsp sweet pepper

1 tsp curry powder

2 tbsp potato flour

1/2 tsp baking soda

vegetable oil/ olive oil for frying

Instructions:

Wash the cauliflower and cook until tender. Leave to cool. In a large mixing bowl combine chickpea and cauliflower. Mash them with a potato masher (or a fork). If it doesn’t bother you, you can leave larger pieces of cauliflower. Chop fresh parsley, leek and chili pepper finely. Add the veggies to cauliflower and chickpea. Combine veggies with flaxseed meal, potato flour and season with spices. Leave the cutlet mixture in the fridge for about 20-30 minutes.

Shape small round cutlets out of the cutlet mixture. Fry the cutlets in the olive oil/vegetable oil, until golden brown on both sides.