Baked Stuffed Chickpea Cutlets

Ingredients

• filling:
• 2 tablespoons low-fat cottage cheese
• 2 tablespoons low-fat grated cheese
• cutlets:
• 2 cans chickpeas in liquid
• 1 teaspoon ginger and garlic paste
• 2 tablespoons chopped coriander leaves
• 1 green chilli, finely chopped
• 4 tablespoons low fat yoghurt
• 1 teaspoon dried mint
• ½ cup breadcrumbs
• 3 tomatoes, sliced

Preparation

1. mix cottage cheese and grated cheese together and keep aside.
2. drain the chickpeas and mash finely.
3. add ginger/garlic paste, chopped chilli, coriander, pepper and 2 tablespoons of the yoghurt and mix lightly. divide the mixture into 12 equal balls.
4. stuff each with 1 teaspoon of the filling. cover the filling to form a flat round cutlet.
5. mix 2 tablespoons of the remaining yoghurt with mint and spread over the round cutlets. sprinkle each cutlet with bread crumbs to coat on all sides.
6. place on a lightly greased baking tray.
7. bake at 180°c for 20-25 minutes or until cooked through. serve garnished with sliced tomato.