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sri-lankan

Spicy Coconut Chickpea Cutlets

This roasted dish pairs chickpeas, cooked and drained with grated coconut, unsweetened, onion, finely chopped and green chili, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack
Easy
Balanced High satiety Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

17 g Protein
60 g Carbohydrates
41 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 139g chickpeas, cooked and drained 228 kcal
  • 35g grated coconut, unsweetened 231 kcal
  • 41g onion, finely chopped 16 kcal
  • 6g green chili, minced 2 kcal
  • 1g curry leaves, finely sliced 0 kcal
  • 3g Sri Lankan roasted curry powder 9 kcal
  • 10g rice flour 36 kcal
  • 14g vegetable oil, for shallow frying 124 kcal
  • 6g lime juice 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. chickpeas
    Roughly mash chickpeas in a bowl, leaving some texture.
  2. grated coconutoniongreen chilicurry leavesSri Lankan roasted curry powdersalt
    Mix in grated coconut, chopped onion, minced green chili, curry leaves, roasted curry powder, and salt. Form 3-4 small patties and press firmly.
  3. vegetable oil
    Heat oil in a small pan over medium heat. Fry the cutlets 2-3 minutes per side until deep golden and crisp.
  4. lime juice
    Drain briefly on paper. Squeeze lime juice over the hot cutlets and serve as a snack.

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