Toyuq kotleti - Chicken cutlet

"Tasty Azerbaijani chicken cutlets made with chickpeas rather than
breadcrumbs or potato."

Recipe By     : Ellen M. Ennis Davis
Country of origin: Azerbaijani
Categories    : International

Serving Size  : 8    

  6           4 oz  boneless skinless chicken breast half -- minced
  1           small  onion -- chopped  roughly
  1           medium  carrot -- grated
  1           can  chickpeas
  1           large  egg
  1           cup  fresh cilantro -- chopped
  1           teaspoon  ground coriander
  1           teaspoon  dill seed
  1           teaspoon  ground turmeric
               salt and pepper to taste
               olive oil

Drain and rinse chickpeas, put into a food processor with onions, herbs and seasonings

Mix the chickpea mixture with the minced chicken, carrot and egg.

With wet hands shape into rissoles and the size of  a small potato

Place rissoles on a greased cookie sheet and cover with plastic wrap and refrigerate for 1 hr.

Preheat oven to 350°F

Remove  plastic wrap and brush rissoles with olive oil

Bake for 20 minutes

Turn rissoles and bake another 20 minutes

Serve with Kartof Kukusu - potato and herb omelet, potatoes and other
garnishes.

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Per Serving (excluding unknown items): 205 Calories; 3g Fat (14.4%
calories from fat); 26g Protein; 18g Carbohydrate; 5g Dietary Fiber; 73mg
Cholesterol; 73mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Fat.