Sea Cutlets Recipe
Ingredients
| Cooked chickpeas | 1 2/3 Cup (16 tbs) | |
| 2 tablespoons chopped dulse leaves | ||
| Onion | 2 Tablespoon, finley chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Tamari soy sauce | 1 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 3/4 cup mashed firm tofu, well drained | ||
| Cornmeal | 1 Cup (16 tbs), uncooked | |
| Vegetable oil | ||
Directions
Coarsely mash chickpeas in a food processor or by hand. Place in a large mixing bowl.
Soak a few dulse leaves in warm water until softened. Rinse, removing any foreign matter. Chop dulse and measure out 2 tablespoons. Add to chickpeas along with onion, parsley, lemon juice, tamari or soy sauce and black pepper. Stir in tofu and cornmeal.
Form into 8 cutlets. Skillet-fry in vegetable oil over medium heat for 5 to 10 minutes on each side until nicely browned.
Serve with Tartar Sauce.
Soak a few dulse leaves in warm water until softened. Rinse, removing any foreign matter. Chop dulse and measure out 2 tablespoons. Add to chickpeas along with onion, parsley, lemon juice, tamari or soy sauce and black pepper. Stir in tofu and cornmeal.
Form into 8 cutlets. Skillet-fry in vegetable oil over medium heat for 5 to 10 minutes on each side until nicely browned.
Serve with Tartar Sauce.
Chef
