Description
Golden Fried Lamb and Chickpea Nuggets. Easy, addictive and definitely a keeper.
Ingredients
Scale
- 300 gm of chickpeas (about 10 oz), soaked in water overnight
- 500 gm of minced lamb or mutton (about 1/2 lb)
- 2 medium-sized green chilies
- 1 tbsp ginger paste
- 1 tbsp minced garlic
- 1 onion, chopped finely
- Salt, to taste
- Sunflower oil, to fry
Instructions
- Drain the chickpeas and discard the water.
- Blitz the chickpeas along with the lamb and chilies in a food processor till you have a coarse mixture that clumps together. You don’t want the chickpeas to turn into a paste.
- Put the ginger paste in a strainer and squeeze the juices out into the chickpea-lamb mixture. Discard the ginger pulp.
- Add garlic, onion and salt to the mixture.
- Use your hands to knead the mixture till everything is well-combined.
- Form into balls or nuggets.
- Heat oil in a non-stick skillet. The oil should come 2-inches up the walls of the skillet. To check if the oil is hot enough drop a pinch of the lamb mixture in and if it sizzles with a lot of noise then the oil is ready.
- Drop in the patties in batches and fry till golden brown. This takes about 6-8 minutes.
- Fish them out of the oil and onto a plate lined with paper napkins.
- Serve piping hot with dip. Dips with coriander or mint in them would go well with these fritters.
Notes
You might be tempted, but I would strongly advise you against using cooked/canned chickpeas for this one. Using cooked chickpeas would only make the fritters soggy. Sunflower, canola, peanut/groundnut oil have higher smoking points than olive oil, and hence ideal for shallow or deep-frying. When heating the oil make sure it doesn’t start smoking though. If it does, then turn off the heat, wait till the smoke clears from the top of the skillet and turn the heat on again. Start frying immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins