Golden baked chickpea cutlets are packed with beany goodness, herbs, garlic and a cheesy filling that gives a flavour punch. Crisp on the outside and soft in the middle, they make a delicious meat-free meal served with yogurt mint dip and sliced tomatoes.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
4
servings
Filling
80gcottage cheese
30greduced-fat cheddar cheese, grated
Cutlets
2x 400g canschickpeas, drained and rinsed
1small clovegarlic, finely chopped, grated or crushed
2½cmpiece fresh root ginger, peeled and grated
1green chilli, deseeded and finely chopped
1small handfulfresh coriander, chopped
Freshly ground black pepper
4tbsplow-fat plain yogurt
1tspdried mint
50gwholemeal breadcrumbs
To serve
300gtomatoes, sliced
Method
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Preheat oven to 180°C / 160° Fan / Gas 4. Line a large baking sheet with parchment.
Filling. Mix together the cottage cheese and grated cheese in a small bowl and set aside.
CutletsPlace the chickpeas in a bowl and mash well with a fork, or blend briefly in a food processor until roughly smooth. Add the ginger, garlic, chilli, coriander, a little freshly ground black pepper and 2 tbsp of the yogurt. Mix until combined.
If you prefer, unsweetened oat or soya yogurt alternatives will work as well as dairy yogurt. Avoid using coconut varieties as they are exceptionally high in saturated fat.
Divide the chickpea mixture into 12 equal portions. Shape each portion into a ball, then press a small indentation into the centre. Add 1 tsp of the cheese filling, carefully seal the mixture around it and gently shape into a round cutlet.
If the mixture becomes too soft, place the cutlets in the fridge for 20-30 minutes
In a small bowl, mix the remaining yogurt with the mint. Lightly coat each cutlet in the yogurt mixture, then roll in the breadcrumbs until evenly coated. Place onto the prepared baking tray.
Bake for 20-25 minutes until golden and heated through. Serve three per person with sliced tomatoes.
SMART notes & tips
Don't have cottage cheese? Reduced-fat ricotta works well instead.
You can switch the beans for butter beans or cannellini beans.
Got some extra herbs to use up? Parsley or mint are lovely additions.
Nutrition per serving
Nutrient
Amount
% RI
Energy
1,159 kJ / 276 kcal
14%
Total Fat
6.3 g
9%
Saturated Fat
1.9 g
10%
Sugars
7.4 g
8%
Fibre
10.0 g
33%
Protein
18.0 g
36%
Salt
0.4 g
7%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
1small clovegarlic, finely chopped, grated or crushed
2½cmpiece fresh root ginger, peeled and grated
1green chilli, deseeded and finely chopped
1small handfulfresh coriander, chopped
Freshly ground black pepper
4tbsplow-fat plain yogurt
1tspdried mint
50gwholemeal breadcrumbs
To serve
300gtomatoes, sliced
1
Preheat oven to 180°C / 160° Fan / Gas 4. Line a large baking sheet with parchment.
80gcottage cheese
30greduced-fat cheddar cheese, grated
2
Filling. Mix together the cottage cheese and grated cheese in a small bowl and set aside.
2x 400g canschickpeas, drained and rinsed
1small clovegarlic, finely chopped, grated or crushed
2½cmpiece fresh root ginger, peeled and grated
1green chilli, deseeded and finely chopped
1small handfulfresh coriander, chopped
Freshly ground black pepper
2tbsplow-fat plain yogurt
3
CutletsPlace the chickpeas in a bowl and mash well with a fork, or blend briefly in a food processor until roughly smooth. Add the ginger, garlic, chilli, coriander, a little freshly ground black pepper and 2 tbsp of the yogurt. Mix until combined.
If you prefer, unsweetened oat or soya yogurt alternatives will work as well as dairy yogurt. Avoid using coconut varieties as they are exceptionally high in saturated fat.
4
Divide the chickpea mixture into 12 equal portions. Shape each portion into a ball, then press a small indentation into the centre. Add 1 tsp of the cheese filling, carefully seal the mixture around it and gently shape into a round cutlet.
If the mixture becomes too soft, place the cutlets in the fridge for 20-30 minutes
2tbsplow-fat plain yogurt
1tspdried mint
50gwholemeal breadcrumbs
5
In a small bowl, mix the remaining yogurt with the mint. Lightly coat each cutlet in the yogurt mixture, then roll in the breadcrumbs until evenly coated. Place onto the prepared baking tray.
300gtomatoes, sliced
6
Bake for 20-25 minutes until golden and heated through. Serve three per person with sliced tomatoes.
