Chickpea-Lamb Cakes With Red Pepper Sauce

Ingredients

The sauce:

  • 1 ½ cups plain low-fat yogurt
  • 2 ancho chilies
  • 6 red bell peppers, roasted, peeled and seeded
  • 1 ½ teaspoons fresh lemon juice
  • 1 teaspoon kosher salt plus more to taste
  • Freshly ground pepper to taste

The cakes:

  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 pound boneless leg of lamb
  • 4 15-ounce cans chickpeas, drained and rinsed
  • 2 eggs
  • 1 tablespoon ground cumin
  • 2 teaspoons fresh lemon juice
  • 1 cup cooked bulgur
  • 4 scallions, chopped
  • 2 tablespoons chopped fresh mint
  • 6 tablespoons chopped Italian parsley
  • 1 tablespoon kosher salt
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      444 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 13 grams dietary fiber; 12 grams sugars; 25 grams protein; 70 milligrams cholesterol; 1422 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Ten servings

Preparation

  1. To make the sauce, place the yogurt in a paper-towel-lined sieve over a bowl and refrigerate several hours, until the liquid drains out. Meanwhile, simmer the chilies in water until softened, about 5 minutes. Drain, stem and seed. Place the yogurt, chilies, roasted peppers, lemon juice, salt and pepper in a blender and puree until smooth. Taste and adjust the seasoning. Set aside in the refrigerator.
  2. To make the cakes, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the lamb and saute until medium rare. Let cool and then cut into small dice. Set aside.
  3. Place the chickpeas and eggs in a food processor and process until smooth. Add the cumin and lemon juice. Scrape into a bowl and stir in the lamb, bulgur, scallions, mint, parsley, salt and pepper.
  4. With moistened hands, shape the chickpea mixture into patties, using 1/4 cup of the mixture for each patty. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Working in batches, saute the cakes until well browned, about 3 minutes per side. Serve warm with the pepper sauce.

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