Chickpea-Lamb Cakes With Red Pepper Sauce
Published November 4, 1995
- Total Time
- About 30 minutes, plus several hours' refrigeration
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Ingredients
THE SAUCE
1 ½ cups plain low-fat yogurt
2 ancho chilies
6 red bell peppers, roasted, peeled and seeded
1 ½ teaspoons fresh lemon juice
1 teaspoon kosher salt plus more to taste
Freshly ground pepper to taste
THE CAKES
2 tablespoons plus 2 teaspoons olive oil
1 pound boneless leg of lamb
4 15-ounce cans chickpeas, drained and rinsed
2 eggs
1 tablespoon ground cumin
2 teaspoons fresh lemon juice
1 cup cooked bulgur
4 scallions, chopped
2 tablespoons chopped fresh mint
6 tablespoons chopped Italian parsley
1 tablespoon kosher salt
Freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
52 grams carbs; 68 milligrams cholesterol; 452 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 15 grams fiber; 863 milligrams sodium; 25 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, place the yogurt in a paper-towel-lined sieve over a bowl and refrigerate several hours, until the liquid drains out. Meanwhile, simmer the chilies in water until softened, about 5 minutes. Drain, stem and seed. Place the yogurt, chilies, roasted peppers, lemon juice, salt and pepper in a blender and puree until smooth. Taste and adjust the seasoning. Set aside in the refrigerator.
- Step 2
To make the cakes, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the lamb and saute until medium rare. Let cool and then cut into small dice. Set aside.
- Step 3
Place the chickpeas and eggs in a food processor and process until smooth. Add the cumin and lemon juice. Scrape into a bowl and stir in the lamb, bulgur, scallions, mint, parsley, salt and pepper.
- Step 4
With moistened hands, shape the chickpea mixture into patties, using ¼ cup of the mixture for each patty. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Working in batches, saute the cakes until well browned, about 3 minutes per side. Serve warm with the pepper sauce.
Private Notes