"Kichererbsen-Pilzbratling"
This patty is VEGETARIAN, easy to make, but takes some time in pre-preparation.
It's juicy, savoury and delicious.
For 6-10 portions.
Strainer or sieve
Large bowl
Mincer/Passing machine/Meat grinder/Flour mill that can grind into grit instead of flour
Small knife
Chopping knife
Cutting board
Paper towels or clean kitchen towel
Kitchen scale
Frying pan and spatula
200 g chickpeas
300 g button mushrooms (buy more, 300 g is what you need for the recipe)
1 small onion
2 sprigs of smooth/flat parsil
2 eggs
2 garlic cloves
80 g crème fraîche
Salt
Pepper
Possibly breadcrumbs
Oil for frying
0.
Rinse the chickpeas in cold water, then soak them in a generous amount of water overnight (for at least 7 hours).
When it gets to actually making the patties:
1.
Dump the chickpeas into the strainer in the clean sink and gather your ingredients.
Clean the mushrooms by rubbing them with paper towels or a clean, dry kitchen towel and cut off the lowest part of their stems. Then cut them into tiny cubes (and I mean TINY) until you have 300 grams of those.
2.
Peel the onion and the garlic cloves and cut them into rough pieces.
Pass the chickpeas, onion, garlic and parsil through the grinder.
3.
Mix the chickpea paste with the mushroom dice, eggs and crème fraîche (use your hands) and season to taste. If the mass is too wet, add some breadcrumbs.
Shape patties or balls with the mass of whatever size and number you desire, and fry them in a hot pan in oil.
----
The larger and rounder you make them, the longer it will take for them to be done in the middle. If you're making fat ones you might have to put them into the oven afterwards to get done, otherwise you'll burn them on the outside.
So the frying gets easier and faster the smaller and flatter you make them.
They go well with sweet chili sauce and french fries!
Put the washable parts of the grinder into warm water right away so they will be easy to clean afterwards.
Don't squish and poke at the patties while they're in the pan, don't shove them around and turn them, just let them fry halfway, then turn them ONCE and leave them be again until they're done.
I recommend frying one test-patty before frying them all at once, 1. to test the seasoning, 2. to test the consistency, 3. to test the size and shape, 4. to find out when to turn them and how long they take.
This patty is VEGETARIAN, easy to make, but takes some time in pre-preparation.
It's juicy, savoury and delicious.
For 6-10 portions.
Tools:
Strainer or sieve
Large bowl
Mincer/Passing machine/Meat grinder/Flour mill that can grind into grit instead of flour
Small knife
Chopping knife
Cutting board
Paper towels or clean kitchen towel
Kitchen scale
Frying pan and spatula
Ingredients:
200 g chickpeas
300 g button mushrooms (buy more, 300 g is what you need for the recipe)
1 small onion
2 sprigs of smooth/flat parsil
2 eggs
2 garlic cloves
80 g crème fraîche
Salt
Pepper
Possibly breadcrumbs
Oil for frying
Preparation:
0.
Rinse the chickpeas in cold water, then soak them in a generous amount of water overnight (for at least 7 hours).
When it gets to actually making the patties:
1.
Dump the chickpeas into the strainer in the clean sink and gather your ingredients.
Clean the mushrooms by rubbing them with paper towels or a clean, dry kitchen towel and cut off the lowest part of their stems. Then cut them into tiny cubes (and I mean TINY) until you have 300 grams of those.
2.
Peel the onion and the garlic cloves and cut them into rough pieces.
Pass the chickpeas, onion, garlic and parsil through the grinder.
3.
Mix the chickpea paste with the mushroom dice, eggs and crème fraîche (use your hands) and season to taste. If the mass is too wet, add some breadcrumbs.
Shape patties or balls with the mass of whatever size and number you desire, and fry them in a hot pan in oil.
----
Tips:
The larger and rounder you make them, the longer it will take for them to be done in the middle. If you're making fat ones you might have to put them into the oven afterwards to get done, otherwise you'll burn them on the outside.
So the frying gets easier and faster the smaller and flatter you make them.
They go well with sweet chili sauce and french fries!
Put the washable parts of the grinder into warm water right away so they will be easy to clean afterwards.
Don't squish and poke at the patties while they're in the pan, don't shove them around and turn them, just let them fry halfway, then turn them ONCE and leave them be again until they're done.
I recommend frying one test-patty before frying them all at once, 1. to test the seasoning, 2. to test the consistency, 3. to test the size and shape, 4. to find out when to turn them and how long they take.
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