baked stuffed chickpea cutlets

Serves: 12

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

Method:
mix cottage cheese and grated cheese together and keep aside.
drain the chickpeas and mash finely.
add ginger/garlic paste, chopped chilli, coriander, pepper and 2 tablespoons of the yoghurt and mix lightly. divide the mixture into 12 equal balls.
stuff each with 1 teaspoon of the filling. cover the filling to form a flat round cutlet.
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.
place on a lightly greased baking tray.
bake at 180°c for 20-25 minutes or until cooked through. serve garnished with sliced tomato.