Chickpea Appetizer cutlets

This is a recipe I came up with when trying to serve appetizers that were pleasing in both taste and appearance.  In order to get perfect rounds I used a mini-muffin pan and baked them. If you wish to serve these as a main course I would use a regular muffin pan.

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Ingredients (for 40 cutlets)

1 can chickpeas drained (28 fluid oz)
2 onions roughly chopped
4 large cloves garlic chopped
1 inch piece of ginger chopped
1 green chilly cut into pieces
1 teaspoon cumin
2 eggs
2 heaped tablespoons mayonnaise (light is fine)
2 heaped tablespoons Parmesan cheese
3 tablespoons finely chopped fresh coriander
juice of half lime

Method

Preheat the oven to 375 F.  Using a cooking spray grease the mini muffin trays and keep aside.

Using a food processor or a blender put the first 7 ingredients into the bowl and blend.  It will come out as a smooth paste. If it is a little chunky do not worry.  Remove to a bowl and add the mayonnaise. Mix with a rubber spatula.

Add the coriander , the cheese, salt (1/2 teaspoon) and pepper (1/2 teaspoon) to taste.  Squeeze the lime juice and mix well.

Put about 2 teaspoons full in each muffin cup. Do not fill too much for dainty patties ( about 1 cm in thickness).  Shake the tray and hit gently on the counter so the batter flattens uniformly.

Bake for about 20 minutes till firm on the top, gently browned and the cutlet leaves the side of the pan.  Let cool in pan for a few minutes, then turn pan over and let cutlets cool on wire wrack or serve hot.  Serve the cutlet upside down, where it is nicely browned.

Nutrition Information per cutlet:  calories 35.2 / Total fat  1.2 g / Carbohydrates 4.8 / protein 1.5 g