recipeName: 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
steps: 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.
NER: filling cottage cheese ted cheese cutlets chickpeas ginger garlic paste coriander leaves green chilli yoghurt mint breadcrumbs tomatoes