martes, 28 de diciembre de 2010

Garbanzo and cilantro croquettes

I got the recipe from my friend Lee's Vegaloca blog. You can see her original recipe here. I made some modifications mostly because I didn't have all the ingredients. Firstly, and very importantly, I didn't use black eyed peas, but garbanzos soaked overnight and cooked this morning. I had no carrots, so I used some zucchini instead. I found that the garbanzos absorbed moisture, so I only added half the flour called for in Lee's recipe. I fried the first batch; for the following batches, I just added a little bit of oil and cooked them that way. 

The spunky taste combination of cilantro and onion is amazing. As I may have mentioned before, I'm a ketchup fiend, and this time was no exception. Yum, Lee, this was a great idea!!! 

(I may very well eat some of the uncooked leftovers raw with some lime juice and finely diced chili peppers!)  

2 comentarios:

  1. Yay Kika, I'm so glad you tried these and they worked for you. I may use garbanzos sometime too, that's a good idea.

  2. Lee, I DID try them with lime juice and chili peppers, but the juice combined with the breadcrumbs made for a not-so-yummy texture. Let me know how they work for you with the garbanzos.