This recipe makes four cutlets. I ate the missing one.
You should know that I’m being totally serious with the title to this piece. I mean, who would think Black Eyed Peas, or Lobia as I’m used to calling them, could actually make cutlets. But, here’s the shocker: they can, and damned good ones at that.
Thinking about what to eat for dinner last night posed some immense problems. I had a well-stocked fridge staring back at me, but I felt nothing. Yes, I’ve begun to ‘feel’ things about food – somebody please find me a job! But, back to last night: I was certain I was going to eat my daily dinner staple – a leafy salad – but, I wanted to eat something along side, as long as it wasn’t excessive in the carbs or fat department.
Back home, my mother, dealing with the demands of the health food drives my sister and I often go on, has a go-to menu of dinner dishes that keeps things fresh for us. Among them are these wonderful, almost zero-oil cutlets she makes with Bengal gram. Unfortunately, I’ve never seen Bengal gram on any of my grocery runs here in the US, although I’m certain it’s available at Indian stores.
Anyway, what I did find in my kitchen were Black Eyes Peas. Not Fergie and gang but the actual legumes. And thinking of their consistency I imagined they’d work well in the form of cutlets. Turns out I was right (just look at the picture)! So, if you’re interested in an easy, not too heavy on the calories option for a snack or a side for dinner, I suggest you scroll down. Continue reading
The Quarter Chef 