Chickpea Cutlets and Lemony Roasted Potatoes

These cutlets are one of the first recipes I made when I first received “Veganomicon.” They really are wonderful, but I still can’t get the shape right. Mine just kind of look like a big blob. I mashed the chickpeas with a potato masher, but, next time, I’m thinking of giving the chickpeas a whirl in the food processor to break them down so that I can form them into neater patties.

As for the Lemony Roasted Potatoes, this was the first time I’ve made them and they will definitely be in our regular recipe rotation. Wedges of potatoes are cooked down in a wonderful broth of garlic, lemon juice, olive oil and herbs — super easy to throw together for a weeknight meal. Making them reminded me that I really need to dig back into that cookbook more because there are so many recipes that I still haven’t made.

A dollop of Dijon mixed with Vegenaise made for a nice dipping sauce.

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5 thoughts on “Chickpea Cutlets and Lemony Roasted Potatoes

  1. That looks really good – doesn’t help that I’m hungry right now. I’m been trying to replicate the lemony potatoes from our local greek restaurant but haven’t quite got it right yet. recipe for yours?

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