Chickpea-Lamb Cakes With Red Pepper Sauce

Name: Chickpea-Lamb Cakes With Red Pepper Sauce
Total time: 30 min
Yield: Ten servings
Ingredients: 1 1/2 cups plain low-fat yogurt; 2 ancho chilies; 6 red bell peppers, roasted, peeled and seeded; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon kosher salt plus more to taste; Freshly ground pepper to taste; 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

By Molly O'Neill

Total Time: About 30 minutes, plus several hours' refrigeration
Rating: (0)
Comments: Read comments

Featured in: Eat, Drink and Be Mellow

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Ingredients

Yield:Ten servings

The Sauce

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

The Cakes

2tablespoons plus 2 teaspoons olive oil
1pound boneless leg of lamb
415-ounce cans chickpeas, drained and rinsed
2eggs
1tablespoon ground cumin
2teaspoons fresh lemon juice
1cup cooked bulgur
4scallions, chopped
2tablespoons chopped fresh mint
6tablespoons chopped Italian parsley
1tablespoon kosher salt
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.
Step 4
With moistened hands, shape the chickpea mixture into patties, using ¼ 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.