It is the 10th of the month and it is time for the Muslim Food Blogger Challenge of the month! I love hosting challenges and love it even more when there is healthy participation too. We are now in our fourth month, and Alhamdulillah, things are going quite well with a lot of enthusiasm in the team. I would love to thank each and every member who take the challenge and try to participate as much as they can! 🙂
For this month, the theme chosen was “Cooking from the Scrapbook“. Being foodies, we all would have at-least one scrapbook. Either it is a scribbled diary during our school days where we noted our Home Science recipes or copied it from the newspaper that our dad would be angry with us if we run the scissors around it. 😀 It may be a book with all cut-outs, or it may even be printouts. I better not display how much I have! I have the tendency of purchasing Vanitha and other magazines only to tear out the recipe pages. I simply staple them into a big fat book which I keep flipping through whenever I want an idea rush. Sometimes, if I find a recipe really interesting, I clip the cutout to the fridge instead of pushing it into my book, so that when I walk up and down, I am reminded, I must try this. 😀 This recipe is one of those that I had to make as soon as I saw the recipe…
These super easy Meat Chickpeas Patties recipe is adapted from a cut out from a Friday magazine. Why was I intrigued? Mainly the ease of making it! You can adapt this recipe for anything – as side for your lunch, as an evening snack or as dinner with a salad on the side. The beef mince and the chickpeas are the stars throughout. There is hardly any ingredient going into these patties, but they are so flavorful that you can’t stop with one. If you don’t like beef, you can use mutton or chicken mince instead and it would taste amazingly the same. Off to this simple recipe…
- 500 gm beef mince
- 400 gm can chickpeas
- 1 egg
- 2 tbsp chopped coriander leaves
- ½ tsp dried parsley
- ½ tsp garlic powder
- 1 tsp red chilli flakes
- ¼ tsp oregano
- ½ tsp black pepper powder
- Salt to taste
- Flour for dusting
- Oil for shallow frying
- Drain and wash the chickpeas. Drain again. Grind till course.
- Combine all ingredients except the flour and oil and mix well till combined.
- Divide into eight big portions or 12 smaller portions, dust with flour.
- Cook both sides in little oil in a grill pan on low flame, flipping occasionally, till completely cooked.
- Serve as snack, sides for rice or as a part of a sandwich!